• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Portuguese Garlic Chicken

  • Recipe Submitted by on

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


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
"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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