Side Pannel
Potuguese Garlic Chicken
Ingredients List
- 1 md Onion, sliced thin
- 6 Garlic cloves, sliced thin
- 2 md Tomatoes; pear-shaped
- 1/3 c Ham, baked, chopped
- 1/2 c Golden raisins
- 3 3/4 lb Chicken
- 1/2 c Port wine
- 1/4 c Brandy
- 1 tb Dijon
- 2 tb Tomato paste
- 1 1/2 tb Cornstarch
- 2 tb Cold water
- 1 tb Red wine vinegar
- Salt
- Parsley sprigs
- Tomato 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 (7 1/2-8 hours)
Carefully lift chicken to rack of a broiler pan. Broil 4-6 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.
Sunset Crockery Cookbook
From Marie Campbell
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 (7 1/2-8 hours)
Carefully lift chicken to rack of a broiler pan. Broil 4-6 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.
Sunset Crockery Cookbook
From Marie Campbell
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