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

  1. Preheat the oven to 350F.
  2. Rub salt, pepper and butter on the capon (inside and out).
  3. In a roaster pan, mix the vegetables and add salt, pepper, thyme and bay leaves.
  4. Add olive oil and wine to the vegetable mix.
  5. Cover and cook for 15 minutes.
  6. Put the Capon over the vegetables and add a cup of chicken broth.
  7. Cover and cook for 3 hours.
  8. Drizzle the Capon with the sauce every 30 minutes.