Chicken Capons with Vegetable Stuffing

5
(2)
  • Cooking and Prep: 50 m
  • Serves: 8
  • No Allergens

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.

Ingredients (13)

Chicken

Stuffing

Sommelier Suggests

Start Cooking

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.

Variation:

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.

  • orli

    really good!!!!

    Posted by orli |2020-01-21 16:20:11
    0
  • CM CM

    Posted by Evac |2019-04-24 07:29:07
    0
  • Sef Rosen

    Capons

    Are you supposed to use the grater piece or the "s" blade?
    Posted by sefbaj |March 27, 2019
    Replies:
    Raquel Admin - Kosher.com Admin
    The recipe calls for the "s" balde
    Posted by raquel_kosher|April 1, 2019
    0
 
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  • Sef Rosen

    Capons

    Are you supposed to use the grater piece or the "s" blade?
    Posted by sefbaj |March 27, 2019
    Replies:
    Raquel Admin - Kosher.com Admin
    The recipe calls for the "s" balde
    Posted by raquel_kosher|April 1, 2019
    0

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