Capon with Aubergines
4 Hot Poultry
Vegetables Alcohol Main course
2kg/4 lb Capon
tbsp Dried Tarragon
Large Mushrooms, sliced
tbsp Fresh Parsley, chopped
Preheat the oven to 200C, 400F, Gas mark 6.
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.
Meanwhile, wash the aubergines and cut into 6mm/ 1/4 inch slices. Sprinkle with salt and leave for 30 minutes.
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
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.
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.
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
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.
Chicken Recipes | General Prep & Cooking Times