Crockpot Portugese Garlic Chicken
Crockpot Portugese Garlic Chicken
1 medium Onion -- thinly sliced
2 cloves 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 tablespoon Dijon mustard
2 tablespoons Tomato paste
1 1/2 tablespoons Cornstarch blended with
2 tablespoons Cold water
1 tablespoon Red wine vinegar
Salt
Parsley & tomato wedges
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.
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