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Capon with Aubergines HT MC 150mins Serves 4 Hot Poultry Vegetables Alcohol Main course Eggless
Ingredients A 2kg/4 lb Capon Salt and Pepper 1 tbsp Dried Tarragon 100g/4oz Butter 300ml/10 fl.oz. Stock 250g/9oz Aubergines (eggplant) Plain Flour 8 small Tomatoes 225g/8oz Large Mushrooms, sliced 2 tbsp Fresh Parsley, chopped 4 tbsp Oil 4 tbsp Madeira
Instructions
1. Preheat the oven to 200C, 400F, Gas mark 6.
2. Season the capon inside and out with salt, pepper and tarragon. Smear the outside with 75g/3oz of the butter, paying particular attention to the legs. Place on a rack in a roasting tin containing the stock and roast for 2 hours, basting frequently.
3. Meanwhile, wash the aubergines and cut into 6mm/ 1/4 inch slices. Sprinkle with salt and leave for 30 minutes.
4. Heat the remaining butter and 1 tbsp of the oil in a frying pan and add the sliced mushrooms. Fry until brown. Add the chopped parsley, salt and pepper mix well and cook on a lower heat for about 5 minutes. Remove from the pan and keep warm.
5. Rinse the aubergine slices, dry well and dust with flour. If necessary, add a little more oil to the frying pan and fry the aubergines for about 3 minutes on each side. Remove from pan and keep warm.
6. Once again if necessary, add a little more oil to the frying pan and cook the tomatoes, whole, for about 10 minutes, turning occasionally. Remove from pan and keep warm.
7. When the capon has cooked, pour the roasting juices into a pan and bring to the boil, skimming any fat from the surface. Simmer, uncovered for 10 minutes, then pour in the Madeira.
8. To serve - place the capon on a large serving platter and surround with the aubergines, mushrooms and tomatoes. Garnish with parsley. Serve the sauce separately.
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