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Crockpot Portuguese Garlic Chicken
1 medium Onion, thinly sliced
1/4 cup Garlic, thinly sliced
2 medium Pear-shaped tomatoes, seeded and chopped
1/3 cup Chopped baked ham
1/2 cup Golden raisins
1 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
Salt
Parsley & tomato wedges
In a 4 quart or larger electric slow cooker, combine onion, garlic, tomatoes, ham and raisins. Reserve chicken neck and giblets for other use; 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 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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Portuguese Chicken (crockpot)
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Category: Recipes
Prep Time: Cook Time: Total Time:
Crockpot Portuguese Garlic Chicken
1 medium Onion, thinly sliced
1/4 cup Garlic, thinly sliced
2 medium Pear-shaped tomatoes, seeded and chopped
1/3 cup Chopped baked ham
1/2 cup Golden raisins
1 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
Salt
Parsley & tomato wedges
In a 4 quart or larger electric slow cooker, combine onion, garlic, tomatoes, ham and raisins. Reserve chicken neck and giblets for other use; 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 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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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