Straw wine capon Ingredients: 1 bottle of - Paille wine or if you like, Etoile wine (Jura), otherwise, a bottle of Riesling 500 g of - good quality crème fraîche - 1 - 4 kg capon from the Gers, with very yellow fat 500 g of - shallot - 1 jar of - morels or dried morels - 1 packet of - vacuum-packed pre-cooked chestnuts .
Utensils： 1 Funnel The best funnels- 1 Garlic press garlic press- 1 knife knives- 1 casserole- 1 Set 3 frying pans best frying pans- 1 Blender 1 frying pan sauté pans- 1 saucepan pots and pans- 1 Wooden spoon 1 cutting board cutting boards- 1 kitchen scales- 1 dish-
Total time:
3 h
Preparation:
2 hours -
Cooking:
1 hour
Phase 1
The day before, cut the capon into pieces. Link together the carcass and the fins which will cook with the noble pieces to give juice.
Phase 2
Brown the pieces carefully in a little salted butter, in a fairly large cast iron casserole dish.
Phase 3
If the capon is of good quality, the skin should tighten like that of a duck breast. Allow the fat to melt well.
Phase 4
When all the pieces have come back, add the finely chopped shallots (no mixer, please) and let them melt.
Phase 5
Add salt and pepper.
Phase 6
Add the bottle of straw wine and cook gently, covered, for 1 hour 30 minutes.
Phase 7
Leave to cool and preserve overnight.
Phase 8
The next day, remove a good part of the fat that has risen to the top and reserve it in a sauté pan.se.
Phase 9
Sauté the chestnuts in this fat. To book.
Phase 10
Remove the pieces of capon. discard the carcass. Reduce the sauce a little and adjust the seasoning.
Phase 11
Crush 2 or 3 chestnuts in the sauce to thicken it. Add the pieces of capon and let warm gently.
Phase 12
Meanwhile, rinse the morels (if they are in a jar) or soak the dried morels in lukewarm water for about 45 minutes and rinse them well.
Phase 13
In a small copper saucepan, combine the cream, a little sauce and the morels and heat.
Phase 14
Arrange the pieces of capon and chestnuts on a serving dish and top with the morel sauce.
Utensils： 1 Funnel The best funnels- 1 Garlic press garlic press- 1 knife knives- 1 casserole- 1 Set 3 frying pans best frying pans- 1 Blender 1 frying pan sauté pans- 1 saucepan pots and pans- 1 Wooden spoon 1 cutting board cutting boards- 1 kitchen scales- 1 dish-
Total time:
3 h
Preparation:
2 hours -
Cooking:
1 hour
Phase 1
The day before, cut the capon into pieces. Link together the carcass and the fins which will cook with the noble pieces to give juice.
Phase 2
Brown the pieces carefully in a little salted butter, in a fairly large cast iron casserole dish.
Phase 3
If the capon is of good quality, the skin should tighten like that of a duck breast. Allow the fat to melt well.
Phase 4
When all the pieces have come back, add the finely chopped shallots (no mixer, please) and let them melt.
Phase 5
Add salt and pepper.
Phase 6
Add the bottle of straw wine and cook gently, covered, for 1 hour 30 minutes.
Phase 7
Leave to cool and preserve overnight.
Phase 8
The next day, remove a good part of the fat that has risen to the top and reserve it in a sauté pan.se.
Phase 9
Sauté the chestnuts in this fat. To book.
Phase 10
Remove the pieces of capon. discard the carcass. Reduce the sauce a little and adjust the seasoning.
Phase 11
Crush 2 or 3 chestnuts in the sauce to thicken it. Add the pieces of capon and let warm gently.
Phase 12
Meanwhile, rinse the morels (if they are in a jar) or soak the dried morels in lukewarm water for about 45 minutes and rinse them well.
Phase 13
In a small copper saucepan, combine the cream, a little sauce and the morels and heat.
Phase 14
Arrange the pieces of capon and chestnuts on a serving dish and top with the morel sauce.