Portugese Garlic Chicken Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 medium: Onion, sliced thin
6 Cloves: garlic, sliced
Thin,
2 medium: Tomatoes, pear shaped
1/3 cup: Ham, baked, chopped
1/2 cup: Golden raisins,
3 3/4 lbs: Chicken,
1/2 cup: Port wine,
1/4 cup: Brandy,
1 tbsp: Dijon mustard,
2 tbsp: Tomato paste,
1 1/2 tbsp: Cornstarch,
2 tbsp: Cold water,
1 tbsp: Red wine vinegar,
Salt,
Parsley,
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 on LOW until meat near thigh bone is
very tender when pierced= (7.5 to 8 hours). Carefully lift chicken to
rack of broiler pan. Broil 4-6 in below heat= until golden brown
(about 5 min). 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 2 or
3= times, until sauce is thickened (about 10 min). Stir in vinegar;
season to= taste. To serve, garnish chicken with parsley sprigs and
tomato wedges. Carve bird= and top with some of sauce. Serve
remaining sauce in gravy pitcher or= bowl.
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Recipe By : Sunset Crockery Cookbook
Source from luhu.jp
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 on LOW until meat near thigh bone is
very tender when pierced= (7.5 to 8 hours). Carefully lift chicken to
rack of broiler pan. Broil 4-6 in below heat= until golden brown
(about 5 min). 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 2 or
3= times, until sauce is thickened (about 10 min). Stir in vinegar;
season to= taste. To serve, garnish chicken with parsley sprigs and
tomato wedges. Carve bird= and top with some of sauce. Serve
remaining sauce in gravy pitcher or= bowl.
~ - - - - - - - - - - - - - - - - -
Recipe By : Sunset Crockery Cookbook
Source from luhu.jp