Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

- Marne Parry PKKW92A
1 md Onion, thinly sliced
6 cl Garlic, thinly sliced
2 md Pear-shaped tomatoes
- seeded and chopped
1/3 c Chopped baked ham
1/2 c Golden raisins
1 Chicken (3+lbs)
1/2 c Port wine
1/4 c Brandy
1 tb Dijon mustard
2 tb Tomato paste
1 1/2 tb Cornstarch blended with
2 tb Cold water
1 tb 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 (abouut 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.
"What givesn this sophisticated dish its haunting flavor? Plenty of
garalic - but that's only the beginning. Golden raisins, port,
mustard and flecks of ham also blend in the savory, long-simmered
sauce." Source: Sunset Crockpot Cookbook

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