Fill with water half-way to the top of the onions and cover with a piece of parchment paper. While the chicken is cooking in the oven, prepare the garnish.Ĭaramelise the pearl onions: Place the pearl onions into a saucepan and add a tablespoon of butter and half a tablespoon of sugar. Put a lid on the casserole dish and cook in the oven for 30 minutes at 200 ☌ or 392 ☏. Add the wine marinade and leave to reduce for 10 minutes.Īfter 10 minutes, top up with the warm chicken stock until it barely covers the chicken pieces and season lightly with salt and pepper. Add a dash of cognac and light it up to 'flambé'. In the same casserole dish, cook the vegetables from the marinade for a few minutes before adding the chicken back to the dish. To cook the chicken, add a mix of butter and oil to a casserole dish and brown the chicken pieces on a medium heat until golden, then transfer to a plate. Before the marinade boils remove any scum appearing on the surface.Ĭarry out the same process with the chicken stock unless you're using a readymade stock, in which case warm it up in a pan and let it simmer gently while you start cooking your chicken.
Do the same with the garnish from the marinade but keep separate from the chicken.įilter the marinade through a sieve into a sauce pan and bring the liquid to the boil then reduce the heat. Take the chicken pieces out of the marinade and pat dry with a kitchen towel. Make a brown chicken stock or use a good quality readymade brown chicken stock (in liquid form, not stock cubes). Mix with a clotted spoon and cover with a lid and place in the fridge leave for at least 6 hours, turning the pieces of chicken from time to time. Then pour in the red wine and oil over the chicken. Marinate your chicken pieces in red wine by putting chicken pieces in a large bowl with the carrot, onion, shallot, garlic and the bouquet garni. Pour the sauce over the capon and garnish with the garlic croutons.One whole chicken deboned or 1kg of chicken pieces (tights works best)ĥ0 ml (1.7 fl oz) of Cognac (I used Courvoisier)Ģ0 ml (0.7 fl oz) of peanut or sunflower oilġ bouquet garni (or a bay leaf a few twigs of thyme)ĥ00 ml (2 cups) of premium chicken stock (of the shelf)ġ25 g (4.4 oz) of smoke pork belly, bacon or pancetta in cubesġ25 g (4.4 oz) of button mushrooms (you can use other forest mushrooms too).Make a 'beurre manie' with the remaining butter and flour and add to the sauce little by little, stir till the sauce thickens.
When the capon is ready, remove and keep warm, get rid of the bouquet garni and the garlic.Now, bring to the boil, add the sugar, cover and simmer for at least 3 hours, or until the capon is tender.When they start to brown, flame with the brandy, pour on the red wine with the bouquet garni, garlic, salt and pepper.Fry the capon, bacon and onions with half the butter in a large pan.After marinating the cockerel overnight in the wine and herbs, take out the capon.150g or 5ox of streaky bacon, cut into cubes.
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