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Ingredients Jump to Instructions ↓

  1. 1 cup 62g / 2 1/5oz Onion - thinly sliced (medium)

  2. 6 Garlic cloves - thinly sliced

  3. 2 Style-style - (pear-shaped) (medium) tomatoes, seeded, chopped

  4. 1/3 cup 48g / 1.7oz Chopped baked ham

  5. 1/2 cup 80g / 2.8oz Golden raisins

  6. 1 Chicken - - (3 1/4 to 3 3/4 lbs)

  7. 1/2 cup 118ml Port wine

  8. 1/4 cup 59ml Brandy

  9. 1 tablespoon 15ml Dijon mustard

  10. 2 tablespoons 30ml Tomato paste

  11. 1 1/2 tablespoons 22ml Cornstarch - blended with

  12. 2 tablespoons 30ml Cold water

  13. 1 tablespoon 15ml Red wine vinegar

  14. Salt - to taste

  15. Parsley sprigs - for garnish

  16. Tomato wedges - for garnish

Instructions Jump to Ingredients ↑

  1. In a 4-quart or larger electric slow cooker, 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, 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 thigh-bone is very tender when pierced (7 1/2 to 8 hours).

  2. Carefully lift chicken to rack of a broiler pan. Broil 4 to 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.

  3. 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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