Roast Capon with Mushroom, Onion Stuffing

Printemps 2000
food and drink

BY: Lucy Waverman

A typical Seder chicken with a slight sweetness to it. If you don't want to buy a whole capon, you can buy chicken pieces or all breasts or all legs. You can also buy boneless breasts with the skin on but they will need 15 minutes less cooking time than the ones on the bone. You could also cut the capon into 8 pieces before cooking to save the carving step; roasting time should be reduced to 45 minutes to 1 hour. Include a green vegetable when serving.

1 tbsp (15 mL) chopped fresh tarragon
1 tbsp (15 mL) honey
1 tbsp (15 mL) lemon juice
2 tbsp (25 mL) orange juice
2 tbsp (25 mL) olive oil
1.5 lb (2.2 kg) capon or roasting chicken
Salt and freshly ground pepper to taste

2 tbsp (25 mL) olive oil
1 onion, sliced
2 cloves garlic, chopped
12 oz (375 g) white mushrooms sliced
4 oz (125 g) shiitake mushrooms, stemmed and sliced
1 cup (250 mL) matzo meal
1 cup (250 mL) chicken stock
1 egg
1 tbsp (15 mL) chopped fresh tarragon or 1 tsp (5 mL) dried
1 tsp (5 mL) lemon juice
Salt and freshly ground pepper to taste

½ cup (125 mL) dry Kosher red wine
1 cup (250 mL) orange juice
1 tbsp (15 mL) wine vinegar
1 tsp (5 mL) honey
3 cups (750 mL) chicken stock

1. Preheat oven to 400°F (200°C).

2. Combine tarragon, honey, lemon juice, orange juice and olive oil. Brush on to chicken. Leave to marinate for 4 hours, refrigerated or overnight. Season with salt and pepper.

3. For stuffing; add olive oil to a large skillet on medium heat. Add onion and sauté for 3 minutes. Add garlic and mushrooms and sauté until mushrooms give out their juice, about 2 minutes. Stir in matzo meal, chicken stock and egg. Season with tarragon, lemon juice and salt and pepper. Place stuffing in casserole dish and cover with foil. Bake alongside chicken for 1 hour.

4. Place chicken on rack over roasting pan. Bake for 1½ hours, depending on the size of the chicken, or until chicken skin is crisp and juices are clear.

5. Place chicken on serving platter and cover lightly with a tea towel while finishing sauce.

6. Pour out any fat from roasting pan, leaving any juice. Add wine, orange juice, vinegar and honey. Bring to boil and boil for 5 minutes or until reduced by half. Add stock and boil for another 10 minutes or until slightly thickened.

7. Carve chicken and serve with stuffing and sauce.

Serves 8

What to Serve