Recipe: Portuguese Garlic Chicken (using ham and a whole chicken, tomatoes, crock pot)

PORTUGUESE GARLIC CHICKEN

1 medium onion, sliced thin
6 garlic cloves, sliced thin
2 medium Roma or pear-shaped tomatoes
1/3 cup ham, baked, chopped
1/2 cup golden raisins
1 (3 3/4 lb) chicken
1/2 cup port wine
1/4 cup brandy
1 tbsp Dijon mustard
2 tbsp tomato paste
FOR THE SAUCE:
1 1/2 tbsp cornstarch
2 tbsp cold water
1 tbsp red wine vinegar
Salt (to taste)
Parsley sprigs (for garnish)
Tomato wedges (for garnish)

Combine onion, garlic, tomatoes, ham, and raisins; place in crock pot.

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 to 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.

TO MAKE THE SAUCE:
Skim and discard fat from cooking liquid; blend in mixture of cornstarch and 2 tablespoons cold water. 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.

Makes 4 servings
Source: Sunset Crockery Cookbook