Potuguese Garlic Chicken
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
onions
thinly sliced |
|
| 6 | cloves |
garlic
peeled and minced |
|
| 2 | medium |
tomatoes
pear-shaped |
|
| ⅓ | cup |
ham
baked, chopped |
*
|
| ½ | cup |
golden raisins
|
|
| 3 ¾ | pounds |
chicken
|
|
| ½ | cup |
port wine
|
*
|
| ¼ | cup |
brandy
|
*
|
| 1 | tablespoon |
dijon mustard
|
|
| 2 | tablespoons |
tomato paste
|
|
| 1 ½ | tablespoons |
cornstarch
|
|
| 2 | tablespoons |
water
cold |
|
| 1 | tablespoon |
red wine vinegar
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
parsley sprigs
|
*
|
| 1 | x |
tomatoes
wedges |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
onions
thinly sliced |
|
| 6 | cloves |
garlic
peeled and minced |
|
| 2 | medium |
tomatoes
pear-shaped |
|
| 79 | ml |
ham
baked, chopped |
*
|
| 118 | ml |
golden raisins
|
|
| 1.7 | kg |
chicken
|
|
| 118 | ml |
port wine
|
*
|
| 59 | ml |
brandy
|
*
|
| 15 | ml |
dijon mustard
|
|
| 3E+1 | ml |
tomato paste
|
|
| 23 | ml |
cornstarch
|
|
| 3E+1 | ml |
water
cold |
|
| 15 | ml |
red wine vinegar
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
parsley sprigs
|
*
|
| 1 | x |
tomatoes
wedges |
*
|
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.
