Recipe - Potuguese Garlic Chicken

1 md Onion, cut or sliced up thin
6 Garlic cloves, cut or sliced up thin
2 md Tomatoes; pearshaped
1/3 cup Ham, baked, chopped
One half cup Golden raisins
3 Three fourths pound Chicken
One half cup Port wine
One fourth cup Brandy
1 tablespoon Dijon
2 tablespoon Tomato paste
1 One half tablespoon Cornstarch
2 tablespoon Cold water
1 tablespoon Red wine vinegar
Salt
Parsley sprigs
Tomato wedges

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 at low setting until meat near thighbone is very tender when
pierced (7 1/28 hours)

Carefully lift chicken to rack of a broiler pan. Broil 46 inches below
heat until golden brown (about 5 minutes). 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
two or three times, until sauce is thickened (about 10 minutes). Stir in
vinegar; season to taste.

To serve, garnish chicken with parsley sprigs and tomato wedges. Carve
bird; top with some of sauce. Serve remaining sauce in gravy pitcher or
bowl.

Sunset Crockery Cookbook

From Marie Campbell

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini