Wachsmuth & Krogmann NSC-650 - Manual (Page 10)

9
Portuguese Garlic Chicken
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 teaspoon Dijon
2 teaspoon Tomato Paste
1 1/2 teaspoon Cornstarch
2 teaspoon Cold Water
1 teaspoon 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.