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These stuffed chicken capons with pastrami, celery, onions and white wine will surely enhance your Seder! Thinking ahead? Assemble them now and freeze raw, then cook on Pesach. Or alternatively, cook them now and freeze and reheat on Pesach. I’ve tried it out both ways and they’re both delicious!
6 capons (boneless, skin-on chicken thighs)
2 cubes Gefen Frozen Garlic
2 onions, diced fine
2 stalks celery, diced fine
3/4 pound pastrami, sliced thin
salt
freshly cracked pepper
1/2 cup plus 3/4 cup white wine (Carmel Emerald Riesling), divided
1 cup mashed potatoes (instant or homemade)
olive oil, to drizzle
1 cup apricot preserves, such as Tuscanini Apricot Fruit Spread
3 heaping tablespoons soy sauce
Sauté the garlic, onions, and celery on a low flame for 15 to 20 minutes until very cooked through and melting together.
Add the pastrami, and the salt and pepper to taste. Sauté for a few more minutes, then add half a cup white wine to deglaze the pan. Make sure to scrape up all the burnt bits in there.
Add the cup of mashed potatoes and mix together until it becomes a filling. Stuff the capons with the filling.
Preheat the oven to 375 degrees Fahrenheit.
Place the capons into a pan and drizzle olive oil on top. Top with salt and freshly cracked pepper and 3/4 cup wine. Cover tightly and bake at 375 degrees for two hours.
Mix the apricot preserves and soy sauce together. Uncover the chicken and baste the tops with the sauce. Cook uncovered for another 30 minutes.
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can you freeze this?
Yes, reheat uncovered.