Portuguese garlic chicken
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Portuguese garlic chicken
  Portuguese    Garlic    Chicken    Crockpot    Poultry  
Last updated 6/12/2012 1:18:45 AM. Recipe ID 49761. Report a problem with this recipe.
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      Title: Portuguese garlic chicken
 Categories: Crockpot, Poultry
      Yield: 4 Servings
 
           - Marne Parry PKKW92A
      1 md Onion, thinly sliced
      6 cl Garlic, thinly sliced
      2 md Pear-shaped tomatoes
           - seeded and chopped
    1/3 c  Chopped baked ham
    1/2 c  Golden raisins
      1    Chicken (3+lbs)
    1/2 c  Port wine
    1/4 c  Brandy
      1 tb Dijon mustard
      2 tb Tomato paste
  1 1/2 tb Cornstarch blended with
      2 tb Cold water
      1 tb 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.
    "What givesn this sophisticated dish its haunting flavor? Plenty of
  garalic - but that's only the beginning. Golden raisins, port,
  mustard and flecks of ham also blend in the savory, long-simmered
  sauce." Source: Sunset Crockpot Cookbook
 




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Recipe ID 49761 (Apr 03, 2005)

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