Potuguese Garlic Chicken

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Servings: 4 Difficulty: Advanced
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Slow-cooked whole chicken with a rich port and brandy sauce
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This Portuguese-inspired dish features a whole chicken slow-cooked with onions, garlic, and golden raisins for deep, savory flavor. It is finished with a luxurious sauce made from port wine, brandy, and Dijon mustard, then broiled to achieve a golden brown crust. The result is a tender, aromatic main course that is both comforting and elegant.

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Potuguese Garlic Chicken

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 1239.6

Description

This Portuguese-inspired dish features a whole chicken slow-cooked with onions, garlic, and golden raisins for deep, savory flavor. It is finished with a luxurious sauce made from port wine, brandy, and Dijon mustard, then broiled to achieve a golden brown crust. The result is a tender, aromatic main course that is both comforting and elegant.

Ingredients

Directions

  1. Salt Parsley sprigs Tomato wedges Combine onion, garlic, tomatoes, ham, and raisins.
  2. Reserve chicken neck and giblets for other uses; rinse chicken inside and out and pat dry.
  3. Tuck wingtips under; tie drumsticks together.
  4. Place chicken on top of onion mixture.
  5. Mix port, brandy, mustard and tomato paste; pour over chicken.
  6. Cover ;
  7. 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.
  8. Broil 4-6 inches below heat until golden brown (about 5 minutes).
  9. Transfer to warm platter; keep warm.
  10. Skim and discard fat from cooking liquid; blend in cornstarch mixture.
  11. Increase cooker
  12. heat setting to HIGH;
  13. cover and
  14. cook , stirring two or three times, until sauce is thickened (about 10 minutes).
  15. Stir in vinegar; season to taste.
  16. To serve, garnish chicken with parsley sprigs and tomato wedges.
  17. Carve bird; top with some of sauce.
  18. Serve remaining sauce in gravy pitcher or bowl.
  19. Sunset Crockery Cookbook From Marie Campbell

Nutrition Facts

Servings 4

Amount Per Serving
Calories 1239.6kcal
% Daily Value *
Total Fat 52.1g81%
Saturated Fat 14.3g72%
Cholesterol 388.4mg130%
Sodium 667.2mg28%
Total Carbohydrate 35.5g12%
Dietary Fiber 2.4g10%
Sugars 25.7g
Protein 121.9g244%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baked, blending, brandy, broiling, chicken, chopped, cloves, cold, cornstarch, dijon, garlic, golden, ham, international, main, onion, paste, pearshaped, port, potuguese
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