Preparation / Directions:
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
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.