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- Roast Capon with Chestnuts
Easy
130min
4 People
Roast Capon with Chestnuts
All the taste of winter with roast capon served with chestnuts.
Ingredients
4 People
2 quarters of AIA capon
1/2 kg of chestnuts
1 onion
1 glass of white wine
2 sprigs of rosemary
some sage leaves
1 sprig of red berries
50 g of butter
Bay leaves
Salt
Pepper
Description
For a winter evening, you need a dinner worthy of the name: with roast capon with chestnuts you can't go wrong. This dish, with a very elegant presentation, will allow you to feel like real chefs without the risk of making mistakes.
If there are leftovers, the roast capon with chestnuts will be excellent reheated for lunch the next day and even suitable for a packed lunch to be consumed in the office during the lunch break.
Here's how to proceed to prepare the roast capon with chestnuts.
Procedure
1
First, start cooking the chestnuts. Cut the skin and boil them for 30 minutes in slightly salted water to which you have added a couple of bay leaves. When they are soft, drain them, let them cool and then peel them.
2
The chestnuts should be sautéed in a pan with a knob of butter to toast them along with some red berries. Once well colored, deglaze with a little white wine and let it evaporate.
3
In a preheated oven at 170°C, place a casserole dish on the bottom of which you have put the chopped onion, a drizzle of oil, rosemary and sage. Place the capon on the sauté. Pour in some white wine and cook for about 2 hours, basting with the sauce.
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