· 1 medium Onion, thinly sliced
· 6 cloves Garlic, thinly sliced
· 2 medium Pear−shaped tomatoes, seeded and chopped
· 1/3 cup Chopped baked ham
· 1/2 cup Golden raisins
· 1 Chicken (3+lbs)
· 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.
· 6 cloves Garlic, thinly sliced
· 2 medium Pear−shaped tomatoes, seeded and chopped
· 1/3 cup Chopped baked ham
· 1/2 cup Golden raisins
· 1 Chicken (3+lbs)
· 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.