Wachsmuth & Krogmann NSC-650 manual Portuguese Garlic Chicken

Portuguese Garlic Chicken

1 medium Onion, sliced thin

6 Garlic Cloves, sliced thin

2 medium Tomatoes; pear-shaped

1/3 cup Ham, baked, chopped

1/2 cup Golden Raisins

3 3/4 lb Chicken

1/2 cup Port Wine

1/4 cup Brandy

1 teaspoon Dijon

2 teaspoon Tomato Paste

1 1/2 teaspoon Cornstarch

2 teaspoon Cold Water

1 teaspoon 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 1/2-8 hours) carefully lift chicken to rack of a broiler pan. Broil 4-6 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.

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