For $3.57 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and dairy free recipe has 469 calories, 10g of protein, and 27g of fat per serving. This recipe serves 8. A mixture of kosher salt, olive oil, celery, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 1 hour and 45 minutes.
Instructions
1
Watch how to make this recipe.
2
Coat a large 7-quart Dutch oven or rondeau with olive oil and bring to a medium high heat. Pat the capon dry and sprinkle generously with salt, to taste. Working in batches if necessary, coat the capon gently with flour and put immediately in the hot oil. Only flour the capon that you are working with in that batch- no premature flouring. Premature flouring will result in doughy, gritty, mealy capon rather than crispy. Brown on all sides, and then remove from the pan to paper towels.
Ingredients you will need
Olive Oil
All Purpose Flour
Salt
Cooking Oil
Equipment you will use
Paper Towels
Dutch Oven
Frying Pan
3
Remove any excess oil from the pan.
Ingredients you will need
Cooking Oil
Equipment you will use
Frying Pan
4
Reduce the heat to medium and add the bacon lardons to the pan with a tiny splash of new olive oil. Cook the bacon until it is brown and crispy.
Ingredients you will need
Olive Oil
Bacon
Equipment you will use
Frying Pan
5
Add the celery and onions, season with salt and cook until the veggies are starting to soften, are very aromatic and have no color, 7 to 8 minutes.
Ingredients you will need
Celery
Onion
Salt
6
Add the garlic and cook for 1 minute.
Ingredients you will need
Garlic
7
Add the mushrooms and cook until the mushrooms give off their juices, 4 to 5 minutes. Stir in the brandy and cook until it has reduced down.
Ingredients you will need
Mushrooms
Brandy
8
Add the tomato paste and stir to combine. The mixture will become very thick--that is good! Stir in the wine and bring the mixture to a boil and cook for 4 to 5 minutes.
Ingredients you will need
Tomato Paste
Wine
9
Meanwhile, bring a pot of well-salted water to a boil over medium heat. Toss in the cipollini onions, skin and all! Cook the onions for 3 to 4 minutes and then strain. When the onions are cool enough to handle, remove the skin and discard, reserving the onions.
Ingredients you will need
Cipollini Onions
Onion
Water
Equipment you will use
Pot
10
Return the legs and thighs of the capon to the pan, reserving the breasts. Stir in enough chicken stock until the chicken is three-quarters covered.
Ingredients you will need
Chicken Stock
Whole Chicken
Equipment you will use
Frying Pan
11
Add the bay leaves and thyme. Bring the mixture to a boil, and then reduce the heat to a simmer. Taste for seasoning and adjust, if needed.
Ingredients you will need
Bay Leaves
Seasoning
Thyme
12
Add the cipollini onions and the potatoes. Partially cover the pan and simmer for 20 minutes.
Ingredients you will need
Cipollini Onions
Potato
Equipment you will use
Frying Pan
13
After the capon has simmered for 20 minutes, turn the legs and thighs over and add the breasts. Check the level of liquid and add more chicken stock if needed. Partially cover the pan and simmer for another 15 minutes.
Ingredients you will need
Chicken Stock
Equipment you will use
Frying Pan
14
Remove the capon from the pan and skim the sauce, if necessary. If the sauce is on the thin side reduce it down until it becomes a sauce-like consistency. Season.
Ingredients you will need
Sauce
Equipment you will use
Frying Pan
15
Transfer the capon to a serving platter, garnish with chopped chives and serve with lots of the sauce.