Include in Print View:

Potuguese Garlic Chicken

Potuguese Garlic Chicken recipe image
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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 1239.6
Dietary: Gluten-free
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
  • 1 md Onion, sliced thin
  • 6 Garlic Cloves, sliced thin
  • 2 md Tomatoes; pear-shaped
  • 1/3 cup Ham, baked, chopped
  • 1/2 cup Golden raisins
  • 3 3/4 pound Chicken
  • 1/2 cup Port wine
  • 1/4 cup Brandy
  • 1 tablespoon Dijon
  • 2 tablespoon Tomato paste
  • 1 1/2 tablespoon Cornstarch
  • 2 tablespoon Cold water
  • 1 tablespoon Red wine vinegar
Directions
  1. 1
    Salt Parsley sprigs Tomato wedges Combine onion, garlic, tomatoes, ham, and raisins.
  2. 2
    Reserve chicken neck and giblets for other uses; rinse chicken inside and out and pat dry.
  3. 3
    Tuck wingtips under; tie drumsticks together.
  4. 4
    Place chicken on top of onion mixture.
  5. 5
    Mix port, brandy, mustard and tomato paste; pour over chicken.
  6. 6
    Cover ;
  7. 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. 8
    Broil 4-6 inches below heat until golden brown (about 5 minutes).
  9. 9
    Transfer to warm platter; keep warm.
  10. 10
    Skim and discard fat from cooking liquid; blend in cornstarch mixture.
  11. 11
    Increase cooker
  12. 12
    heat setting to HIGH;
  13. 13
    cover and
  14. 14
    cook , stirring two or three times, until sauce is thickened (about 10 minutes).
  15. 15
    Stir in vinegar; season to taste.
  16. 16
    To serve, garnish chicken with parsley sprigs and tomato wedges.
  17. 17
    Carve bird; top with some of sauce.
  18. 18
    Serve remaining sauce in gravy pitcher or bowl.
  19. 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
Read it online: https://www.chefs-mate.com/recipe/potuguese-garlic-chicken/