Chicken Capons with Vegetable Stuffing

Hindy Bertram Hindy Bertram
5.0 (7 reviews)

Capons are chicken thighs and legs that have been deboned. Leaving the skin intact while baking keeps in the moisture and creates an even juicier chicken.

50m 8
Easy Gluten Free Passover Meat

Directions

For the Chicken

  1. Preheat oven 350 degrees Fahrenheit.

  2. Finely grate the vegetables in food processor fitted with “S” blade. Heat oil and add shredded vegetables, sauté; in oil over medium low heat for half an hour until very soft. Add salt and pepper to taste, add basil and potato starch, and mix. Cook for five more minutes.

  3. Fill capons and pack tightly, placing seam side down. Pour duck sauce over capons and smear gently until evenly coated.

  4. Bake one and a half hours covered and uncovered for half an hour.

Variations:

To serve as appetizer: Each chicken capon is a dinner size portion, so for appetizers, I cut each one in half and create a smaller potion. Pack tightly in a pan and follow baking directions as above. Serve with some roasted mini potatoes and a sprig of rosemary or thyme.

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5.0 out of 5

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6 Comments

Shaindy Weldler •

I'm about to try this recipe and am also confused. The ingredient list says vegetables, chopped. The instructions say use the S blade. Then saute the grated vegetables. Do we want them chopped, ground or grated? I'm going to choose one but I'm curious what the original intent was.

Hannah Grynhaus •

can this be cooked on the stove instead of baked in an oven?

nechama •

can this be frozen before chicken baked? or after?

Raquel Malul Kosher.com Team •
Reply to nechama

You can freeze raw or cooked, whatever you'd prefer.

Fayge •

Absolutely delicious. More than the sum of its parts.
Used paprika and garlic powder instead of duck sauce to keep it sugar free.

orli •

really good!!!!