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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.

 

 

More Chicken Recipes  |  General Prep & Cooking Times 

 

   

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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.

 

Tips, Options and Substitutions

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Main equipment

Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon

 

Freezing/Make ahead

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