Au Porto Chicken Recipe
Summary
Ingredients
| 1 broiler-fryer | ||
| Salt | 1 1/2 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| Onion | 1 Large, chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Carrots | 2 Large, chopped | |
| 2 tablespoons olive oil or vegetable oil | ||
| 1 teaspoon leaf rosemary, crumbled | ||
| 1 cup white Port or dry white wine or chicken broth | ||
| Mushrooms | 1/2 pound, quartered | |
| All purpose flour | 2 Tablespoon | |
| Cold water | 1/4 Cup (16 tbs) | |
Directions
1 Season chicken with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Skewer neck skin to back and tie legs.
2 Saute onion, garlic and carrots until soft in oil in a large skillet or 3 1/2-quart electric slow cooker with a browning unit. Stir in remaining 1 teaspoon salt, 1/4 teaspoon pepper and rosemary. Spoon into the bottom of electric slow cooker.
3 Place chicken on top of vegetables; pour in wine or chicken broth; cover.
4 Cook on low (190° to 200°) 10 hours, or on high (290° to 300°) 6 hours, or until chicken is tender when pierced with a two-tined fork.
Remove chicken to a heated platter and keep warm.
5 Turn heat control to high (290° to 300°). Add mushrooms and cook 15 minutes. Combine flour with 1/4 cup cold water in a cup; stir into cooker until well-blended. Cover; simmer 15 minutes. Stir in a few drops bottled gravy coloring, if you wish. Slice chicken and pass sauce in heated gravy boat.
2 Saute onion, garlic and carrots until soft in oil in a large skillet or 3 1/2-quart electric slow cooker with a browning unit. Stir in remaining 1 teaspoon salt, 1/4 teaspoon pepper and rosemary. Spoon into the bottom of electric slow cooker.
3 Place chicken on top of vegetables; pour in wine or chicken broth; cover.
4 Cook on low (190° to 200°) 10 hours, or on high (290° to 300°) 6 hours, or until chicken is tender when pierced with a two-tined fork.
Remove chicken to a heated platter and keep warm.
5 Turn heat control to high (290° to 300°). Add mushrooms and cook 15 minutes. Combine flour with 1/4 cup cold water in a cup; stir into cooker until well-blended. Cover; simmer 15 minutes. Stir in a few drops bottled gravy coloring, if you wish. Slice chicken and pass sauce in heated gravy boat.
Chef
