Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      medium        onion -- sliced thin
   6      cloves        garlic -- sliced thin
   2      medium        tomatoes -- pear shaped
     1/3  cup           ham -- baked -- chopped
     1/2  cup           golden raisins
   3 3/4  pound         chicken
     1/2  cup           port wine
     1/4  cup           brandy
   1      Tablespoon    dijon mustard
   2      Tablespoons   tomato paste
   1 1/2  Tablespoons   cornstarch
   2      Tablespoons   cold water
   1      Tablespoon    red wine vinegar
                        salt
                        parsley
                        tomato wedges

Preparation:

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 on LOW until meat near thigh bone is very tender when pierced (7.5 to 8 hours). Carefully lift chicken to rack of broiler pan. Broil 4-6 in below heat until golden brown (about 5 min). 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 2 or 3 times, until sauce is thickened (about 10 min). Stir in vinegar; season to taste. To serve, garnish chicken with parsley sprigs and tomato wedges. Carve bird and top with some of sauce. Serve remaining sauce in gravy pitcher or bowl.

Nutritional Information:

722 Calories; 23g Fat (32% calories from fat); 78g