Portugese Garlic Chicken

Course : Chicken
Serves: 4
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


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
1 teaspoon salt
1 tablespoons parsley
1 medium tomato wedges

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 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

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Chicken Recipes