Potuguese Garlic Chicken

Directions

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 (7½-8 hours) Carefully lift chicken to rack of a broiler pan.

Broil 4 to 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.