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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.
~0700
Your Portugese Garlic Chicken is ready. Bon appetit!
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