Instructions: In a 4-quart or larger electric slow cooker, combine onion, garlic, tomatoes, ham, and raisins. Reserve chicken neck and giblets for other uses; 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 at low setting until meat near thigh-bone is very tender when pierced (7 1/2 to 8 hours).

Carefully lift chicken to rack of a broiler pan. Broil 4 to 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.

This recipe yields 6 to 8 servings.

Comments: What gives this sophisticated dis its haunting flavor? Plenty of garlic - but thats only the beginning. Golden raisins, port, mustard, and flecks of ham also blend in the savory, long-simmered sauce.

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