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

Potuguese Garlic Chicken

  • Recipe Submitted by on

Category: Poultry

 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


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

Sunset Crockery Cookbook

From Marie Campbell

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