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
		salt
		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.