| 1 | 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; cook on low until meat near thigh bone is very tender when pierced (7.5 to 8 hours). |
| 7 | Carefully lift chicken to rack of broiler pan. |
| 8 | Broil 4-6 in below heat until golden brown (about 5 min). |
| 9 | Transfer to warm platter; keep warm. |
| 10 | Skim and discard fat from cooking liquid; blend in cornstarch mixture. |
| 11 | Increase cooker heat setting to high; cover and cook, stirring 2 or 3 times, until sauce is thickened (about 10 min). |
| 12 | Stir in vinegar; season to taste. |
| 13 | To serve, garnish chicken with parsley sprigs and tomato wedges. |
| 14 | Carve bird and top with some of sauce. |
| 15 | Serve remaining sauce in gravy pitcher or bowl |
