Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      medium        onion -- thinly sliced
   6      cloves        garlic -- thinly sliced
   2      medium        pear tomatoes -- seeded and chopped
     1/3  cup           chopped baked ham
     1/2  cup           golden raisins
   1      3 pound       chicken
     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 & tomato wedges

Preparation:

In a 4 quart or larger crockpot, combine onion, garlic, tomatoes, ham and raisins. Reserve chicken neck and giblets for other use; rinse chicken inside and out and pat dry. Tuck wing tips 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 (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.