Portuguese Garlic Chicken Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
- Marne Parry PKKW92A,
1 medium: Onion, thinly sliced
6 centiliter: Garlic, thinly sliced
2 medium: Pear-shaped tomatoes seeded and chopped,
1/3 cup: Chopped baked ham,
1/2 cup: Golden raisins,
1: Chicken, 3+lbs
1/2 cup: Port wine,
1/4 cup: Brandy,
1 tbsp: Dijon mustard,
2 tbsp: Tomato paste,
1 1/2 tbsp: Cornstarch blended with,
2 tbsp: Cold water,
1 tbsp: 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 thats only the beginning. Golden raisins, port,
mustard and flecks of ham also blend in the savory, long-simmered
sauce." Source: Sunset Crockpot Cookbook
Source from luhu.jp
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 thats only the beginning. Golden raisins, port,
mustard and flecks of ham also blend in the savory, long-simmered
sauce." Source: Sunset Crockpot Cookbook
Source from luhu.jp