French capon
French capon
10-12 people
Ingredients
- Chicken capon (3kg)
- 5 tbsp butter
- 6 large potatoes, cut in cubes
- 3 large onions, chopped
- 5 garlic cloves, chopped
- 6 large tomatoes, diced
- 8 carrots, sliced
- 8 tbsp olive oil
- 2 red peppers, diced
- Thyme
- 2 dried Bay leaves
- 4 cups of white wine
- 1 cup of chicken broth
- Salt and pepper
Preparation
- Preheat the oven to 350F.
- Rub salt, pepper and butter on the capon (inside and out).
- In a roaster pan, mix the vegetables and add salt, pepper, thyme and bay leaves.
- Add olive oil and wine to the vegetable mix.
- Cover and cook for 15 minutes.
- Put the Capon over the vegetables and add a cup of chicken broth.
- Cover and cook for 3 hours.
- Drizzle the Capon with the sauce every 30 minutes.
