Ingredients
1 medium onion, thinly sliced
6 cl garlic, thinly sliced
2 medium pear-shaped tomatoes seeded and ch, opped
1/3 cup chopped baked ham
1/2 cup golden raisins
1 chicken (3+lbs)
1/2 cup port wine
1/4 cup brandy
1 tbsp dijon mustard
2 tbsp tomato paste
1 1/2 tbsp cornstarch blended with
2 tbsp cold water
1 tbsp red wine vinegar
1 salt
1 parsley & tomato wedges
Directions
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
Servings: 4 servings
Portuguese Garlic Chicken Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry; Slow Cooker; Vegetable
The History of Recipes
We are able to follow the history of written recipes way back into the far past, certainly as far as ancient Egypt, and possibly even further. Interesting though that maybe, generally, these ancient recipes were just primitive hieroglyphic instructions for meal preparation.
During Roman times 25BC a man called Apicius assembled a number of scripts showing how to cook the recipes cooked by the Romans. In his scrolls, he tells us how the meals of wealthy Romans were split into starters, main course and dessert, something we still use today. This early Roman chef tells us how the Roman cooks used many herbs, including a few that will be familiar to modern cooks for example basil, mint and asafoetida. During the succeeding few centuries, the powerful families of Wesstern Europe strove to offer the most extravagent banquests, and as a consequence, the best cooks and their recipes increased in prestige. However, it was during the nineteenth century that fine cookery and recipe books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to collating, verifying, and publishing recipes of the day. By the time we get to the twentieth century, recipe publications were greatly in demand as a result of more people being able to read, people having more leisure time and a general increase in wealth. |
We hope you enjoy this Portuguese Garlic Chicken recipe.
