Ingredients
1 medium onion, sliced thin
6 garlic cloves, sliced 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
2 tbsp tomato paste
1 1/2 tbsp cornstarch
2 tbsp cold water
1 tbsp red wine vinegar
1 salt
1 parsley sprigs
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 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
Servings: 4 servings
Potuguese Garlic Chicken Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry; Vegetable
The History of Recipes
Written recipes as an idea can be observed far back into distant history, in truth as far back into recorded history as pharonic Egypt, and maybe even further. Interesting though that maybe, mostly, these ancient cook books were just primitive pictorial instructions for meal preparation.
In an interesting twist, the most ancient recipe found, according to experts are some ancient tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful. Much later, in Roman times a roman called Apicius wrote a number of scripts showing how to cook the recipes prepared by his fellow Romans. In his publication, he tells us how the meals were split into starters, entrees and dessert, a style of dining still practiced today. Aspicius also informs us how the ancient chefs used a wide range of herbs, including a few that will be familiar to modern chefs for example bay, mint and parsley. Continuing our culinary historical journey, we find a couple of books published in the 1300s - a recipe book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Surprisingly, they are nothing to do with the curry that is popular today, but rather descriptions of the types of meals eaten by the wealthy. Later on, in the 15th century, people returning from the crusades brought back many new foods and spices from the Middle-East, including spices such as coriander, parsley, and rosemary. These new herbs and spices was responsible for an outbreak in publications on food, many of which still exist in academic collections. Over the succeeding few hundred years, the powerful and rich houses strove to serve the most extravagent banquests, and as a result chefs and their recipes became highly prized. Nevertheless, it was during the 1800s that formal cookery and recipe collections really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted their lives to assembling, verifying, and publishing recipes of the day. When we get to the twentieth century, cook books were starting to become popular as a result of increased literacy, increased leisure time and disposable income. The TV revolution gave us celebrity TV chefs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting us all to access thousands of recipes just like those on the site you are now reading. |
We hope you enjoy this Potuguese Garlic Chicken recipe.
