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
Salt
Parsley sprigs
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

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