Capons are a pretty new dish in my food world. I started making them recently when I had them at a sheva brachot and went nuts over them. They look so incredibly regal on the plate and are beyond easy to make. The sautéed vegetables mixed with the rice and cooked in the juicy chicken meat is the best combination!
Capons Stuffed with Rice
- Cooking and Prep: 1.5 h
- Serves: 5
Prepare the Stuffed Capons
Preheat the oven to 350 degrees Fahrenheit.
Heat the oil, then add the vegetables and sauté until onion is translucent. Add the rice and mix together.
Spoon some rice onto a capon. Roll it up and place in a pan or oven-to-table dish. Repeat with the remaining pieces. Pack them tightly together to prevent them from opening up while baking.
Drizzle the honey over the capons and sprinkle the bread crumbs on top.
Bake uncovered for an hour and 15 minutes.
This recipe freezes great.