Recipe 4 All: Potuguese Garlic Chicken Recipe — Every recipe in the World on this site.

Recipe 4 All: Potuguese Garlic Chicken Recipe

Potuguese Garlic Chicken

Yield: 4 Servings
1md Onion, sliced thin
6  Garlic cloves, sliced thin
2md Tomatoes; pear-shaped
1/3cups Ham, baked, chopped
½cups Golden raisins
lb Chicken
½cups Port wine
¼cups Brandy
1tablespoon Dijon
2tablespoon Tomato paste
tablespoon Cornstarch
2tablespoon Cold water
1tablespoon Red wine vinegar
  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 (7½-8 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

Your Potuguese Garlic Chicken is ready. Buon appetito!

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