Portugese Garlic Chicken

1 med onion, thinly sliced
5 tbsp. garlic, thinly sliced
2 med. pear-shaped tomatoes, seeded and chopped
1/3 c. chopped baked ham
1/2 c. golden raisins
1 chicken (3+ lbs.)
1/2 c. Port wine
1/4 c. Brandy
1 tbsp. Dijon mustard
2 tbsp. tomato paste
11/2 tbsp. cornstarch, blended with

2 tbsp. cold water
1 tbsp. red wine vinegar
parsley and tomato wedges

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 on low until meat new thighbone is very tender when pierced. (71/2-8 hours)

Carefully lift chicken to rack of a broiler pan. Broil 4-6 inches below heat until golden brown (about 5 minutes). Transfer to 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.

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