Ingredients
1 medium onion -- sliced thin
6 cloves garlic -- sliced
1 thin
2 medium tomatoes -- pear shaped
1/3 cup ham, baked -- chopped
1/2 cup golden raisins
3 3/4 lb chicken
1/2 cup port wine
1/4 cup brandy
1 tbsp dijon mustard
2 tbsp tomato paste
1 1/2 tbsp cornstarch
2 tbsp cold water
1 tbsp red wine vinegar
1 salt
1 parsley
1 tomato wedges
Directions
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
Servings: 4 servings
Portugese Garlic Chicken Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry; Vegetable
The History of Recipes
Recipes as an idea can be found far back into distant history, certainly as far back into history as the Egyptians, and possibly even further than that. Interesting though that is, sadly, these ancient cookbooks were just basic hieroglyphic or cunieform instructions for preparing meals.
In an interesting twist, the oldest recipe discovered, according to academics is a series of stone tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated. Later on, in The time of the romans 25BC a roman called Apicius wrote a collection of documents detailing recipes enjoyed by wealthy roman citizens. In his scrolls, he describes how the meals were separated into starters, main meal and afters, something that is very familiar to us today. Aspicius also informs us how the ancient cooks used a good variety of aromatic flavors, including a few you will know such as thyme, rue and dill. Moving our culinary historical trip onwards, we find a couple of recipe books from the 14th Century : a cookery book called `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are somewhat misleading tho`, they have no connection with the spicy food that appears on menues today, but rather accounts of the types of meals cooked for the rich. Later on, in the 15th century, people returning from the crusades brought back a variety of foods, spices and herbs from the holy lands, such as coriander, parsley, basil and rosemary. These new foods and tastes was responsible for an explosion in manuscripts on cookery, some of which still exist in private cookery archives. Over the succeeding few centuries, the powerful and wealthy competed to serve the best banquets, and consequentially cooks and their collection of recipes were much in demand. However, it was during the 19th century the formal cooking and recipe publications really came of age. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted their lives to collecting, trying out, and publishing the recipes that were being prepared for the better households. When we get to the 20th century, cookbooks are highly popular due to better eduction, people having more free time and having more disposable income. The TV revolution gave us TV cooks and the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, allowing us all to access thousands of recipes such as those found on sites such as this. |
We hope you enjoy this Portugese Garlic Chicken recipe.
