Potuguese garlic chicken
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Potuguese garlic chicken
  Garlic    Chicken    Poultry    Entrees  
Last updated 6/12/2012 1:19:00 AM. Recipe ID 50143. Report a problem with this recipe.
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      Title: Potuguese garlic chicken
 Categories: Entree, Carnivore, Poultry, Crock
      Yield: 4 Servings
      1 md Onion, sliced thin
      6    Garlic cloves, sliced thin
      2 md Tomatoes; pear-shaped
    1/3 c  Ham, baked, chopped
    1/2 c  Golden raisins
  3 3/4 lb Chicken
    1/2 c  Port wine
    1/4 c  Brandy
      1 tb Dijon
      2 tb Tomato paste
  1 1/2 tb Cornstarch
      2 tb Cold water
      1 tb Red wine vinegar
           Parsley sprigs
           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

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Recipe ID 50143 (Apr 03, 2005)

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