Side Pannel
Portuguese Garlic Chicken
Portuguese Garlic Chicken
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry, Crockpot
Ingredients List
- - 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
Directions
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
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
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