Potuguese Garlic Chicken Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 medium: Onion, sliced thin
6: Garlic cloves, 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,
2 tbsp: Tomato paste,
1 1/2 tbsp: Cornstarch,
2 tbsp: Cold water,
1 tbsp: 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
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 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
Source from luhu.jp