Portuguese Garlic Chicken #2 Recipe
Yield: 4 servingsYield: 4 servings
Recipe by luhu.jp
Ingredients:
1 medium: onion, thinly sliced,
6: garlic, thinly sliced,
2 medium: pear-shaped tomatoes seeded and ch, opped
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 tablespoon: dijon mustard,
2 tablespoon: tomato paste,
1 1/2 tablespoon: cornstarch blended with,
2 tablespoon: cold water,
1 tablespoon: red wine vinegar,
1: salt,
1: 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 (about 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 gives this sophisticated dish its haunting flavor? Plenty of garlic -
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
Yield: 4 servings
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 (about 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 gives this sophisticated dish its haunting flavor? Plenty of garlic -
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
Yield: 4 servings
Source from luhu.jp