| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Entree, Carnivore, Poultry, Crock |
4 |
Servings |
INGREDIENTS
| 1 |
md |
Onion, sliced thin |
| 6 |
|
Garlic cloves, sliced thin |
| 2 |
md |
Tomatoes; pear-shaped |
| 1/3 |
c |
Ham, baked, chopped |
| 1/2 |
c |
Golden raisins |
| 3 3/4 |
lb |
Chicken |
| 1/2 |
c |
Port wine |
| 1/4 |
c |
Brandy |
| 1 |
tb |
Dijon |
| 2 |
tb |
Tomato paste |
| 1 1/2 |
tb |
Cornstarch |
| 2 |
tb |
Cold water |
| 1 |
tb |
Red wine vinegar |
|
|
Salt |
|
|
Parsley sprigs |
|
|
Tomato wedges |
INSTRUCTIONS
Combine onion, garlic, tomatoes, ham, and raisins. Reserve chicken neck and
giblets for other uses; rinse chicken inside and out and pat dry. Tuck
wingtips under; tie drumsticks together. Place chicken on top of onion
mixture. Mix port, brandy, mustard and tomato paste; pour over chicken.
Cover; cook at low setting until meat near thighbone is very tender when
pierced (7 1/2-8 hours)
Carefully lift chicken to rack of a broiler pan. Broil 4-6 inches below
heat until golden brown (about 5 minutes). Transfer to warm platter; keep
warm. Skim and discard fat from cooking liquid; blend in cornstarch
mixture. Increase cooker heat setting to HIGH; cover and cook, stirring
two or three times, until sauce is thickened (about 10 minutes). Stir in
vinegar; season to taste.
To serve, garnish chicken with parsley sprigs and tomato wedges. Carve
bird; top with some of sauce. Serve remaining sauce in gravy pitcher or
bowl.
Sunset Crockery Cookbook
From Marie Campbell
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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