portuguese garlic chicken

Name: PORTUGUESE GARLIC CHICKEN
Prep time: 8 h
Cook time: 35 min
Yield: 15
Ingredients: 1 large onion,sliced thin; 7 clove(s) fresh garlic ,sliced thin; 12 medium tomatoes;pear-shape; 1/3 cup(s) baked or cooked ham chopped; 1/2 cup(s) golden raisins; 3 3/4 pound(s) whole chicken; 1/2 cup(s) port wine(or chicken stock low sodium); 1/4 cup(s) brandy ( or chicken stock low sodium); 1 teaspoon(s) dijon mustard; 2 teaspoon(s) tomato paste; 1 1/2 teaspoon(s) cornstarch; 2 tablespoon(s) cold water; 1 teaspoon(s) red wine vinegar; - also you will need to garnish the happy chicken ,with fresh parsley sprigs, tomato wedges taste first before adding more salt.

(1 RATING)

75 Pinches

maria maxey

davenport, FL

Updated on Oct 27, 2011

Its very old,but i decided to try to make it in my crock pot. NOW tome going to work.Just lay your chicken and spices in the c.pot and have a great day. Mom is to put it on the stove top and cook it low for hours and put in the oven for roasting color.The smells invited everyone to moms.

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prep time 8 Hr

cook time 35 Min

method ---

yield 15 serving(s)

Ingredients

1 large onion,sliced thin
7 cloves fresh garlic ,sliced thin
12 medium tomatoes;pear-shape
1/3 cup baked or cooked ham chopped
1/2 cup golden raisins
3 3/4 pounds whole chicken
1/2 cup port wine(or chicken stock low sodium)
1/4 cup brandy ( or chicken stock low sodium)
1 teaspoon dijon mustard
2 teaspoons tomato paste
1 1/2 teaspoons cornstarch
2 tablespoons cold water
1 teaspoon red wine vinegar
- also you will need to garnish the happy chicken ,with fresh parsley sprigs, tomato wedges taste first before adding more salt.

How To Make portuguese garlic chicken

Step 1

COMBINE onions,garlic tomatoes, ham and raisins. RESERVE the neck and giblets for other uses.

Step 2

RISE or bathe your chicken inside and out, and pat dry.TUCK wingtips under; the drumsticks together. Place chicken on top of all the onions mixture.
Step 3

Mix port wine ,port and brandy mustard and tomato paste and pour over the chicken. COVER and cook on LOW setting until meat near thighbone is very tender ,when pierced (7 to 1/2 to 8 hours) CAREFULLY lift chicken to rack of a broiler pan.
Step 4

BROIL 4-6 inches below heating ,until Golden brown.(about 5 minutes.
Step 5

TRANSFER to warm platter and cover .SKIN and discard fat from cooking liquid .BLEND in cornstarch mixture. IN cornstarch mixture .INCREASE slow ,heat setting to high.Cover liquid and stirring two or three times until sauce is thickened (about 10 minutes)
Step 6

STIR IN VINEGAR ;and season to taste. TO SERVE ,garnish the happy chicken with parsley springs and tomato wedges. CARVE the bird and top with some of the sauce .
Step 7

SERVE remaining sauce in gravy picture or gravy boat.
Step 8

ENJOT It this recipe remandes me of my mom.s house cooking all day long.Our family together for a sunday dinner .Serve with portuguese mountain bread ,and glass of white wine.OR glass of water sliced lemons. Now you can cook it almost whole day and no mass, just add few things and your enjoy yourself and your family. Happycook diva
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