Recipe ingredients
- 1 medium onion, thinly sliced
- 6 cloves garlic, thinly sliced
- 2 medium pear-shaped tomatoes, seeded and chopped
- 1/3 cup chopped baked ham
- 1/2 cup golden raisins
- 1 chicken, 3+ lbs.
- 1/2 cup port wine
- 1/4 cup brandy
- 1 tablespoon dijon mustard
- 2 tablespoons tomato paste
- 1-1/2 tablespoons cornstarch blended with 2 tablespoons cold water
- 1 tablespoon red wine vinegar
- Salt
- Parsley and tomato wedges
Recipe method
- 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, 7-8 hours.
- Carefully lift chicken to rack of a broiler pan. Broil 4-6 inches below heat until golden brown, about 5 minutes.
- Transfer to 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.
- Top with some of the sauce. Serve remaining sauce in a bowl to add to taste.
Other crockpot recipes:
Portuguese garlic chicken recipe
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