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. (7½-8 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 (about 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 gives this sophisticated dish its haunting flavor? Plenty of garlic - but that's only the beginning. Golden raisins, port, mustard and flecks of ham also blend in the savory, long-simmered sauce."
Your Portuguese Garlic Chicken #2 is ready. Bon appetit!
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