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Capon in Wine
A legende says that a famous French cuisine recipe “Coq au Vin” was created by a chef of Julius Caesar when Gauls, after being subjected, brought to Caesar an ironic gift – an old tough capon. And who, than, may say that there is a gift without a purpose?
Preparation
140 min
Portion for
8
Ingredients
Great tip: Choose the ingredients you already have and find out which ones you're missing. Let that help you decide what to cook.
Preparation
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Put a capon into a deep and larger pot, add cleanned and root vegetables chopped in chunks, Vegeta and pour over enough water to cover the content of the pot.
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Simmer covered at low heat for about 90 minutes. Afterwards, take the capon out and cut in smaller pieces.
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Sauté finely chopped onion in the oil, add grated carrot, bay leaf, blueberries, pepper and pour under a little soup.
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Than add chopped meat of capon, wine, Vegeta and simmer gently pouring under the soup until the meat is soften.
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Before very ending stir in a flour mixed with water, jam and pour enough soup to get a sauce of mild thickness. Shortly cook.
Advice
You may separate the cooked meat from bones and continue simmering.
You may freeze this dish.
Freezing:Prepare the dish until the step 5. Cool down, put in one or more containers, depending on number of meals and freeze.
Thawing out: Leave the meal over night in the refrigerator, than put it into the pot with little water and gently heat. Finish the dish according to the step 5.
Keeping quality: up to 60 days.
Serving
Serve the capon with boiled potatoes.
