The majestic capon, a staple of gourmet dining, deserves a culinary celebration. With its rich flavor profile and tender texture, this dish can be elevated to new heights with a variety of savory sauces and seasonings. From classic roasted dishes to more adventurous braises and glazes, the possibilities are endless when it comes to cooking a mouth-watering capon. In this article, we’ll explore 18 delectable capons recipes that will take your dinner party from ordinary to extraordinary.
Roasted Capon with Herb Butter and Garlic
This classic dish combines the tender flavor of capon with the savory aroma of garlic and herbs, all wrapped up in a deliciously crispy roasted package. Perfect for special occasions or family gatherings.
Ingredients:
– 1 (3-4 lb) capon
– 2 tbsp unsalted butter, softened
– 2 cloves garlic, minced
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Rinse the capon and pat dry with paper towels.
3. In a small bowl, mix together softened butter, minced garlic, chopped parsley, and chopped thyme.
4. Stuff the cavity of the capon with the herb butter mixture.
5. Season the outside of the capon with salt and pepper.
6. Place the capon in a roasting pan and roast for 20-25 minutes per pound, or until golden brown.
7. Let the capon rest for 10-15 minutes before carving.
Cooking Time: Approximately 1 hour and 30 minutes to 2 hours and 15 minutes, depending on the size of the capon.
Braised Capon in White Wine and Mushroom Sauce
This classic French dish is a perfect showcase for the tender and flavorful capon, slow-cooked in a rich white wine and mushroom sauce. The result is a hearty and aromatic main course that’s sure to impress.
Ingredients:
– 1 (3-4 lb) capon
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1 cup white wine
– 1 cup chicken broth
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. Season the capon with salt and pepper.
3. Heat oil in a large Dutch oven over medium-high heat. Sear the capon until browned on all sides, about 5 minutes. Remove from pot and set aside.
4. Add onion and mushrooms to the pot; cook until softened, about 5 minutes.
5. Add wine, broth, garlic, and thyme. Bring to a boil, then cover and transfer to oven. Braise for 2-3 hours or until capon is tender.
6. Remove from oven and let rest before serving.
Cooking Time: 2-3 hours
Capon Stuffed with Chestnuts and Apples
This recipe combines the tender capon with the warmth of chestnuts and the sweetness of apples, creating a hearty and flavorful dish perfect for any occasion.
Ingredients:
– 1 (4-5 pound) capon
– 2 cups chestnut halves
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1/2 cup apple cider
– 1 tablespoon honey
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Stuff the capon cavity with chestnut halves, onion, garlic, apple cider, honey, thyme, salt, and pepper.
3. Truss the capon and place it in a roasting pan.
4. Roast for 2-1/2 hours or until the juices run clear when pierced.
5. Let rest for 10 minutes before carving and serving.
Cooking Time: 2-1/2 hours
Citrus-Glazed Capon with Thyme and Rosemary
Elevate your holiday feast with this aromatic and flavorful citrus-glazed capon recipe, infused with the warmth of thyme and rosemary.
Ingredients:
– 1 (3-4 lb) capon, patted dry
– 2 oranges, peeled and segmented
– 1 lemon, peeled and segmented
– 1/4 cup honey
– 2 tbsp olive oil
– 2 sprigs fresh thyme
– 2 sprigs fresh rosemary
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small saucepan, combine orange and lemon segments, honey, and olive oil. Bring to a simmer over medium heat.
3. Add thyme and rosemary sprigs; cook for 5 minutes or until the glaze thickens slightly.
4. Season capon with salt and pepper.
5. Place capon in a roasting pan and brush with the citrus glaze.
6. Roast for 1 hour, basting every 20 minutes.
7. Let rest for 10 minutes before carving.
Cooking Time: Approximately 1 hour
Slow-Cooked Capon in Creamy Mustard Sauce
This recipe showcases the tender and flavorful capon, slow-cooked to perfection in a rich and creamy mustard sauce. Serve with your favorite sides for a hearty and satisfying meal.
Ingredients:
– 1 (3-4 pound) capon
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup chicken broth
– 1/2 cup heavy cream
– 2 tablespoons whole-grain mustard
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 300°F (150°C).
2. Season the capon with salt and pepper.
3. Heat olive oil in a large Dutch oven over medium-high heat. Brown the capon on all sides, about 5 minutes per side. Remove from pot and set aside.
4. Reduce heat to medium. Add chopped onion and cook until softened, about 5 minutes. Add garlic and cook for an additional minute.
5. Add chicken broth, heavy cream, and mustard to the pot. Stir to combine.
6. Return the capon to the pot and cover with a lid.
7. Transfer the pot to the preheated oven and slow-cook for 2-3 hours, or until the meat is tender and falls apart easily.
Cooking Time: 2-3 hours
Capon à l’Orange with Grand Marnier Glaze
This classic French dish combines the rich flavors of capon with the brightness of orange and the warmth of spices. The addition of a Grand Marnier glaze elevates this dish to new heights.
Ingredients:
– 1 (3-4 lb) capon, patted dry
– 2 tbsp olive oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup chicken broth
– 1/2 cup orange juice
– 2 tbsp Grand Marnier
– 2 tsp honey
– Salt and pepper to taste
– Fresh thyme sprigs for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Season the capon with salt, pepper, and olive oil.
3. Sear the capon in a hot skillet until browned on both sides, about 5 minutes per side. Transfer to a baking dish.
4. In the same skillet, cook the onion and garlic until caramelized, about 8-10 minutes.
5. Add the chicken broth, orange juice, Grand Marnier, and honey to the skillet. Bring to a boil and simmer for 2-3 minutes.
6. Pour the glaze over the capon and bake for 25-30 minutes or until cooked through.
7. Let rest for 10-15 minutes before serving, garnished with fresh thyme.
Cooking Time: 45-50 minutes
Herbed Capon with Lemon and Olive Oil Marinade
This classic dish gets a bright and zesty twist with the addition of lemon and olive oil, elevating the flavors of this tender capon. Perfect for a special occasion or Sunday roast.
Ingredients:
– 1 (3-4 lb) capon, patted dry
– 2 tbsp olive oil
– 2 lemons, juiced
– 2 tbsp chopped fresh rosemary
– 2 tbsp chopped fresh thyme
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. In a small bowl, whisk together lemon juice, olive oil, rosemary, thyme, and garlic.
2. Place the capon in a large ziplock bag or shallow dish. Pour the marinade over the bird, turning to coat evenly.
3. Seal the bag or cover the dish with plastic wrap. Refrigerate for at least 2 hours or overnight.
4. Preheat oven to 375°F (190°C). Remove the capon from the marinade, letting any excess liquid drip off.
5. Season the capon with salt and pepper. Place in a roasting pan and roast for about 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C).
6. Let the capon rest for 10-15 minutes before carving and serving.
Cooking Time: Approximately 1 hour and 40 minutes
Capon Pot Pie with Buttery Puff Pastry
This classic dish is a staple of French cuisine, featuring tender capon meat and flaky puff pastry. Perfect for special occasions or cozy nights in.
Ingredients:
– 1 pound capon breast, diced
– 2 tablespoons butter
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup all-purpose flour
– 1/2 cup chicken broth
– 1/4 cup heavy cream
– 1 egg, beaten
– Salt and pepper to taste
– 1 package puff pastry, thawed
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a skillet, cook capon, onion, and garlic in butter until the meat is browned.
3. Add flour, chicken broth, heavy cream, and beaten egg. Bring to a boil, then reduce heat and simmer for 5 minutes.
4. Roll out puff pastry on a floured surface to a thickness of about 1/8 inch.
5. Spoon capon mixture into a pie dish and top with pastry, pressing edges to seal.
6. Brush pastry with beaten egg and bake for 25-30 minutes or until golden brown.
Cooking Time: 35-40 minutes
Spiced Capon with Honey and Pomegranate Glaze
This show-stopping dish is perfect for special occasions. The combination of tender capon, aromatic spices, sweet honey, and tangy pomegranate glaze will surely impress your guests.
Ingredients:
– 1 (3-4 lb) capon
– 2 tbsp olive oil
– 1 tsp ground cinnamon
– 1 tsp ground allspice
– 1/2 tsp ground cumin
– 1/4 tsp ground cloves
– Salt and pepper, to taste
– 1 cup honey
– 1 cup pomegranate juice
– 2 tbsp chopped fresh rosemary
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix together olive oil, cinnamon, allspice, cumin, and cloves.
3. Rub the spice mixture all over the capon, making sure it’s evenly coated.
4. Season with salt and pepper to taste.
5. Place the capon in a roasting pan and roast for 1 hour.
6. In a small saucepan, combine honey, pomegranate juice, and rosemary. Bring to a simmer over medium heat.
7. Glaze the capon with the honey-pomegranate mixture during the last 10 minutes of cooking.
8. Let the capon rest for 10-15 minutes before carving and serving.
Cooking Time: 1 hour 10 minutes
Capon Breast Saltimbocca with Sage and Prosciutto
This classic Italian dish combines tender capon breast, crispy prosciutto, and fragrant sage for a harmonious blend of flavors.
Ingredients:
– 4 capon breasts, skin removed
– 6 slices of prosciutto, chopped
– 2 tablespoons of unsalted butter
– 2 sprigs of fresh sage, chopped
– 1/4 cup of white wine
– 1/4 cup of chicken broth
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Season the capon breasts with salt and pepper.
3. In a large skillet, melt 1 tablespoon of butter over medium heat. Add the chopped prosciutto and cook until crispy, about 5 minutes.
4. Remove the prosciutto from the skillet and set aside. Add the remaining 1 tablespoon of butter, then add the capon breasts. Cook for 2-3 minutes on each side, or until browned.
5. Transfer the capon breasts to a baking dish and top with the crispy prosciutto, chopped sage, white wine, and chicken broth.
6. Bake for 20-25 minutes, or until the capon is cooked through.
Cooking Time: 20-25 minutes
Juniper-Brined Capon with Cranberry Compote
Elevate your holiday table with this show-stopping main course, featuring tender capon smothered in a sweet and tangy cranberry compote. The juniper-brine adds a fragrant, savory depth to the dish.
Ingredients:
– 1 (4-5 lb) capon
– 2 cups kosher salt
– 1 cup brown sugar
– 1/2 cup juniper berries
– 4 cups water
– 2 cups cranberries
– 1 orange, peeled and segmented
– 1/4 cup honey
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine kosher salt, brown sugar, and juniper berries. Stir until well combined.
3. Submerge the capon in the brine mixture, making sure it’s fully covered. Let it sit at room temperature for 24 hours.
4. Remove the capon from the brine, pat dry with paper towels, and roast in the preheated oven for about 2 hours, or until cooked through.
5. Meanwhile, combine cranberries, orange segments, and honey in a saucepan. Cook over medium heat, stirring occasionally, until the compote thickens slightly.
6. Serve the roasted capon with the warm cranberry compote spooned over the top.
Cooking Time: Approximately 2 hours (including brining time)
Capon Fricassee with Morel Mushrooms and Peas
This classic French dish is a hearty, flavorful stew that combines tender capon, earthy morel mushrooms, and sweet peas in a rich sauce.
Ingredients:
– 1 lb capon breast or thighs, cut into 2-inch pieces
– 2 tablespoons butter
– 1 cup morel mushrooms, cleaned and sliced
– 1 cup fresh peas
– 1 onion, chopped
– 2 cloves garlic, minced
– 1/2 cup dry white wine
– 1/2 cup chicken broth
– 1 tablespoon tomato paste
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Melt butter in a large saucepan over medium heat.
2. Add capon and cook until browned, about 5 minutes.
3. Remove capon; set aside. Add morel mushrooms and cook until tender, about 3 minutes.
4. Add onion, garlic, wine, broth, and tomato paste. Stir to combine.
5. Return capon to the saucepan and simmer, covered, for 20-25 minutes or until cooked through.
6. Stir in peas and season with salt and pepper to taste.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 40-50 minutes
Grilled Capon with Charred Lemon and Chimichurri
This recipe combines the rich flavor of capon with the brightness of charred lemon and the herby goodness of chimichurri. Perfect for a special occasion or a summer dinner party, this dish is sure to impress.
Ingredients:
– 1 (4-5 lb) capon
– 2 lemons
– 1/4 cup olive oil
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh oregano
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. Season capon with salt and pepper.
3. Grill capon for 20-25 minutes per side, or until internal temperature reaches 165°F.
4. Meanwhile, char lemons by holding them over the grill flames for 30 seconds on each side.
5. In a bowl, combine parsley, oregano, garlic, and olive oil to make chimichurri.
6. Once capon is cooked, let it rest for 10 minutes before slicing.
7. Serve with charred lemons and spoon chimichurri sauce over the top.
Cooking Time: 45-50 minutes
Capon Confit with Crispy Skin and Herb Salad
This classic French dish showcases the rich flavors of confit-cooked capon, paired with a crunchy herb salad that adds a bright and refreshing contrast.
Ingredients:
– 1 whole capon (about 3 lbs), patted dry
– 1/4 cup kosher salt
– 2 tbsp brown sugar
– 1 tsp black pepper
– 1/4 cup olive oil
– 2 cups mixed fresh herbs (such as parsley, thyme, rosemary)
– 2 lemons, cut into wedges
Instructions:
1. Preheat oven to 275°F (135°C).
2. In a small bowl, mix together salt, sugar, and pepper.
3. Rub the mixture all over the capon, making sure to coat evenly.
4. Place the capon in a large Dutch oven or oven-safe pot, breast side up.
5. Add the olive oil and cover with lid.
6. Confit for 2-1/2 hours, or until meat is tender and falls apart easily.
7. Remove from oven and let rest for 10 minutes.
8. Just before serving, crisp skin by placing capon under broiler for 2-3 minutes per side, or until golden brown.
9. Toss mixed herbs with lemon wedges and serve alongside confit-cooked capon.
Cooking Time: 2 hours 30 minutes
Truffle-Infused Capon with Wild Rice Pilaf
Experience the rich flavors of truffles paired with tender capon and nutty wild rice in this decadent dish. Perfect for special occasions or romantic dinners.
Ingredients:
– 1 (3-4 pound) capon, patted dry
– 2 tablespoons truffle oil
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup wild rice blend
– 2 cups chicken broth
– Salt and pepper to taste
– Fresh thyme leaves for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix truffle oil with olive oil.
3. Season capon with salt and pepper; brush with the truffle-oil mixture.
4. Roast capon in the preheated oven for about 45-50 minutes or until cooked through.
5. Meanwhile, cook wild rice blend according to package instructions.
6. In a separate pan, sauté diced onion and minced garlic until softened.
7. Combine cooked wild rice with chicken broth, salt, and pepper; add sautéed onions and garlic.
8. Serve roasted capon atop the wild rice pilaf and garnish with fresh thyme leaves.
Cooking Time: Approximately 1 hour and 15 minutes
Capon Legs Braised in Red Wine and Shallots
This hearty dish is a perfect way to slow cook capon legs, tenderizing them to fall-off-the-bone perfection. The rich flavors of red wine, shallots, and herbs meld together in a velvety sauce that’s sure to impress.
Ingredients:
– 4 capon legs
– 2 tablespoons olive oil
– 1 large onion, sliced
– 2 cloves garlic, minced
– 1 cup red wine (such as Cabernet Sauvignon or Merlot)
– 1 cup chicken broth
– 1 tablespoon tomato paste
– 2 shallots, thinly sliced
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. Heat oil in a large Dutch oven over medium-high heat. Sear capon legs until browned, about 2 minutes per side.
3. Add onion, garlic, and shallots; cook until the vegetables are softened, about 5 minutes.
4. Add red wine, chicken broth, tomato paste, thyme, salt, and pepper. Stir to combine.
5. Cover Dutch oven and transfer to preheated oven. Braise for 2-1/2 hours or until capon is tender.
6. Serve with the rich, flavorful sauce spooned over the top.
Cooking Time: 2-1/2 hours
Capon Stock for Rich Soups and Sauces
Capon Stock for Rich Soups and Sauces: Elevate Your Cooking with This Decadent Base
This rich and savory stock is perfect for elevating soups, sauces, and braising liquids. With a deep flavor profile and velvety texture, it’s sure to become a staple in your kitchen.
Ingredients:
• 1 (4-5 pound) capon
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 6 quarts water
• 2 tablespoons kosher salt
• 2 bay leaves
Instructions:
1. Preheat oven to 375°F.
2. Rinse the capon and pat dry with paper towels.
3. In a large stockpot or Dutch oven, combine chopped carrots, celery, garlic, and capon.
4. Pour in water and add kosher salt and bay leaves.
5. Bring mixture to a boil, then transfer to the preheated oven.
6. Simmer for 2-1/2 hours, or until the meat is tender and falls apart easily.
7. Remove from heat and let cool slightly.
8. Strain the stock through a fine-mesh sieve into a clean container, discarding solids.
Cooking Time: 2-1/2 hours
Capon Roulade with Spinach and Goat Cheese
Capon Roulade with Spinach and Goat Cheese: A classic dish gets a delicious twist with the addition of creamy goat cheese and nutritious spinach.
Ingredients:
– 1 capon breast, butterflied
– 1/2 cup fresh spinach leaves
– 1/4 cup crumbled goat cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh thyme leaves for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together spinach and goat cheese.
3. Lay the capon breast flat and season with salt and pepper.
4. Place the spinach-goat cheese mixture along the center of the breast, leaving a 1-inch border on either side.
5. Roll the breast tightly, starting from one end. Secure with kitchen twine if needed.
6. Heat olive oil in an oven-safe skillet over medium-high heat. Sear the roulade for 2-3 minutes on each side, or until browned.
7. Transfer the skillet to the preheated oven and cook for 20-25 minutes, or until the capon is cooked through.
8. Let rest for 5 minutes before slicing and serving. Garnish with fresh thyme leaves.
Cooking Time: 25-30 minutes
Summary
Elevate your gourmet dining experience with these 18 savory capon recipes. From classic roasted capon with herb butter and garlic to more innovative dishes like citrus-glazed capon with thyme and rosemary, there’s something for every taste and occasion. Whether you’re looking for a slow-cooked comfort food or a elegant main course, these mouthwatering recipes will guide you through the process of preparing a delicious and impressive meal.
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