Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 md onion, sliced thin
6 garlic cloves, 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
2 tb tomato paste
1 1/2 tb cornstarch
2 tb cold water
1 tb red wine vinegar
1 salt
1 parsley sprigs
1 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 at low setting until meat near thighbone is very tender when
pierced (7 1/2-8 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. Skim and discard fat from cooking liquid; blend in cornstarch
mixture. 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.

Sunset Crockery Cookbook

From Marie Campbell

,N0^00000
,N0^00000
,N0^00000
NYC Nutrilink: N0^00000
-----

Browse by categories