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Capon in champagne with chanterelle mushrooms

<ul> <li class="step"> <div class="step-number"><span class="number">1</span></div> <div class="step-content"> <span class="content"><b>METHOD</b><br> Peel the shallots and finely chop them. Remove the breasts and pull the thighs away from the capon. Then, season with salt and pepper. </span> </div> </li> <li class="step "> <div class="step-number"><span class="number">2</span></div> <div class="step-content"> <span class="content"><b>THE CAPON</b><br> In a frying pan, heat 100 ml of oil, then brown the pieces of capon on each side and place in a dish to one side. In the same pan, add ¾ of the shallots and sweat them, taking care to not let them brown. Add the champagne and simmer. Then add the cream and bring everything back to the boil. Add the poultry stock and once again bring the sauce back to boiling point. Check the seasoning before adding the browned pieces of capon. Cover and leave to simmer over a gentle heat for 1 hour, stirring the pan every 15 minutes. </span> <div class="astuce"> <span>Our chef’s tip:</span> <span>Make sura Score the meat prior to cooking. This will help to seal the meat and give it more flavour.e the chanterelle mushrooms are not left to soak for too long to avoid them from becoming too engorged with water.</span> </div> </div> </li> <li class="step "> <div class="step-number"><span class="number">3</span></div> <div class="step-content"> <span class="content"><b>CHANTERELLE MUSHROOMS</b><br>Place the chanterelle mushrooms in a bowl, covering them with water to hydrate them. Strain them in a colander and put to one side. In a saucepan, heat the remaining 50 ml of oil and sweat the last of the shallots. Add the strained chanterelle mushrooms and season with salt and pepper. Fry until all the cooking juices have entirely evaporated, then add to the pan containing the capon and adjust the seasoning.</span> <div class="astuce"> <span>Our chef’s tip:</span> <span>Make sure the chanterelle mushrooms are not left to soak for too long to avoid them from becoming too engorged with water.</span> </div> </div> </li> <li class="step "> <div class="step-number"><span class="number">4</span></div> <div class="step-content"> <span class="content"><b>PRESENTING THE DISH</b><br>Arrange a piece of capon on each plate and top with the chanterelle mushroom sauce. Add an accompaniment of your choice such as some delicious mashed potato. Serve piping hot.</span> </div> </li> </ul>

Difficulty Medium

Preparation 45 minutes

Cooking 120 minutes

Ingredients

Preparation

6 people

1

METHOD
Peel the shallots and finely chop them. Remove the breasts and pull the thighs away from the capon. Then, season with salt and pepper.
2

THE CAPON
In a frying pan, heat 100 ml of oil, then brown the pieces of capon on each side and place in a dish to one side. In the same pan, add ¾ of the shallots and sweat them, taking care to not let them brown. Add the champagne and simmer. Then add the cream and bring everything back to the boil. Add the poultry stock and once again bring the sauce back to boiling point. Check the seasoning before adding the browned pieces of capon. Cover and leave to simmer over a gentle heat for 1 hour, stirring the pan every 15 minutes.
Our chef’s tip: Make sura Score the meat prior to cooking. This will help to seal the meat and give it more flavour.e the chanterelle mushrooms are not left to soak for too long to avoid them from becoming too engorged with water.
3

CHANTERELLE MUSHROOMS
Place the chanterelle mushrooms in a bowl, covering them with water to hydrate them. Strain them in a colander and put to one side. In a saucepan, heat the remaining 50 ml of oil and sweat the last of the shallots. Add the strained chanterelle mushrooms and season with salt and pepper. Fry until all the cooking juices have entirely evaporated, then add to the pan containing the capon and adjust the seasoning.
Our chef’s tip: Make sure the chanterelle mushrooms are not left to soak for too long to avoid them from becoming too engorged with water.
4

PRESENTING THE DISH
Arrange a piece of capon on each plate and top with the chanterelle mushroom sauce. Add an accompaniment of your choice such as some delicious mashed potato. Serve piping hot.