Potuguese Garlic Chickencrock, entrees, poultry 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 lb chicken 1/2 cup port wine 1/4 cup brandy 1 tablespoon dijon 2 tablespoon tomato paste 1 1/2 tablespoon cornstarch 2 tablespoon cold water 1 tablespoon red wine vinegar 1 salt 1 parsley sprigs 1 tomato wedges 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 |
