Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 md Onion -- sliced thin
6 Cloves garlic -- sliced
Thin
2 md Tomatoes -- pear shaped
1/3 c Ham, baked -- chopped
1/2 c Golden raisins
3 3/4 lb Chicken
1/2 c Port wine
1/4 c Brandy
1 tb Dijon mustard
2 tb Tomato paste
1 1/2 tb Cornstarch
2 tb Cold water
1 tb Red wine vinegar
Salt
Parsley
Tomato wedges

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. Place chicken
on top of onion= mixture. Mix port, brandy, mustard and tomato paste;
pour over chicken. = Cover; cook on LOW until meat near thigh bone is
very tender when pierced= (7.5 to 8 hours). Carefully lift chicken to
rack of broiler pan. Broil 4-6 in below heat= until golden brown
(about 5 min). Transfer to 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 min). Stir in vinegar;
season to= taste. To serve, garnish chicken with parsley sprigs and
tomato wedges. Carve bird= and top with some of sauce. Serve
remaining sauce in gravy pitcher or= bowl.

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Recipe By : Sunset Crockery Cookbook

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