Portuguese Garlic Chicken

Course : Chicken
Serves: 4
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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
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
1 teaspoon salt
1 tablespoons parsley
1 medium tomato wedges

Preparation / Directions:

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.

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