Title: Portuguese Garlic Chicken
Categories: Crockpot, Poultry
Yield: 4 Servings

- Marne Parry PKKW92A
1 md Onion, thinly sliced
6 cl Garlic, thinly sliced
2 md Pear-shaped tomatoes
- seeded and chopped
1/3 c Chopped baked ham
1/2 c Golden raisins
1 Chicken (3+lbs)
1/2 c Port wine
1/4 c Brandy
1 tb Dijon mustard
2 tb Tomato paste
1 1/2 tb Cornstarch blended with
2 tb Cold water
1 tb Red wine vinegar
Salt
Parsley & tomato wedges

In a 4 quart or larger electric slow cooker, combine onion, garlic,
tomatoes, ham and raisins. Reserve chicken neck and giblets for other use;
rinse chicken inside and out and pat dry. Tuck wingtips under; tie
drumsticks together, if desired. 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 hrs).
Carefully lift chicken to rack of a broiler pan. Broil 4-6 inches below
heat until golden brown (about 5 minutes). Transfer to a 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 2
or 3 times until sauce is thickened (abouut 10 more minutes). Stir in
vinegar; season to taste with salt.
To serve, garnish chicken with parsley sprigs and tomato wedges. Carve
bird; top with some of the sauce. Serve remaining sauce in a bowl to add to
taste.
"What givesn this sophisticated dish its haunting flavor? Plenty of
garalic - but that's only the beginning. Golden raisins, port, mustard and
flecks of ham also blend in the savory, long-simmered sauce." Source:
Sunset Crockpot Cookbook

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini