Portuguese Garlic Chicken Recipe
Summary
Preparation Time10 MinCooking Time8 Hr 0 Min
Ready In8 Hr 10 MinDifficulty LevelEasy
Health IndexAverageServings6
Ingredients
| 1 medium-size onion, thinly sliced | ||
| Garlic | 6 Clove (5gm), thinly sliced | |
| 2 medium-size pear-shaped (Roma-type) tomatoes, seeded and chopped | ||
| Ham | 1/3 Cup (16 tbs), chopped | |
| Golden Raisins | 1/2 Cup (16 tbs) | |
| 1 chicken (3 1/4 to 3 3/4 lbs.) | ||
| Port wine | 1/2 Cup (16 tbs) | |
| Brandy | 1/4 Cup (16 tbs) | |
| Dijon Mustard | 1 Tablespoon | |
| Tomato Paste | 2 Tablespoon | |
| 1 1/2 tablespoons cornstarch blended with 2 tablespoons cold water | ||
| Red wine vinegar | 1 Tablespoon | |
| Salt | To Taste | |
| Parsley sprigs and 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 uses; 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 to 8 hours).
Carefully lift chicken to rack of a broiler pan.
Broil 4 to 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.
Reserve chicken neck and giblets for other uses; 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 to 8 hours).
Carefully lift chicken to rack of a broiler pan.
Broil 4 to 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.
Chef
