Healthy Food

Capon with mushrooms, pumpkin purée and champagne sauce

Written by hana

Capon with mushrooms, pumpkin purée and champagne sauce

New recipe for the perfect Christmas dish: French capon with mushrooms, pumpkin purée and champagne sauce to satisfy the taste buds of your loved ones 🙂!


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Capon with mushrooms, pumpkin purée and champagne sauce

preparation time 35 Minutes
cooking time 90 Minutes


Ingredients

for capone:

  • 1 French capon
  • 2 Onions
  • 5 Cloves of garlic
  • olive oil
  • The white wine (my choice)
  • 1 A bunch of fresh thyme
  • salt pepper

for mash:

  • 1 enormous Pumpkin
  • Hazelnut oil
  • salt pepper and nutmeg

To accompany:

  • 250 g mushrooms of your choice (ceps, oyster mushrooms, chanterelles …)
  • 2 Cloves of garlic
  • 1/2 A bunch of fresh parsley
  • salt pepper
  • 400 g Cooked chestnuts

To prepare the sauce:

  • 1 The leek is large
  • olive oil
  • 7 a key champagne (or crement)
  • 25 a key Fresh liquid cream
  • salt pepper
preparation time 35 Minutes
cooking time 90 Minutes


Ingredients

for capone:

  • 1 French capon
  • 2 Onions
  • 5 Cloves of garlic
  • olive oil
  • The white wine (my choice)
  • 1 A bunch of fresh thyme
  • salt pepper

for mash:

  • 1 enormous Pumpkin
  • Hazelnut oil
  • salt pepper and nutmeg

To accompany:

  • 250 g mushrooms of your choice (ceps, oyster mushrooms, chanterelles …)
  • 2 Cloves of garlic
  • 1/2 A bunch of fresh parsley
  • salt pepper
  • 400 g Cooked chestnuts

To prepare the sauce:

  • 1 The leek is large
  • olive oil
  • 7 a key champagne (or crement)
  • 25 a key Fresh liquid cream
  • salt pepper


instructions

  1. Preheat the oven to 180 degrees (traditional heat). Place the capon on a large plate.

  2. Peel the onion, chop it into large pieces and put it in the dish. Peel the garlic cloves and put them in the capon with the bunch of thyme.

  3. Brush the capon with olive oil, then season with salt. Add a little oil to the dish with the wine and bake for 1 1/2 to 2 hours depending on the weight of the capon*, brushing the capon with juice regularly.

Accompaniment:

  1. Heat a large skillet over high heat with a little olive oil or butter. We put the mushrooms together with the minced garlic cloves and cook for ten minutes before adding the chestnuts.

  2. Continue cooking for another 5 minutes before seasoning with salt and pepper and adding freshly chopped parsley.

Mashed potatoes:

  1. Wash the pumpkin (no need to peel it if it’s organic) and chop it into pieces. Heat these pieces for 15 minutes.

  2. Put everything in a blender and add the hazelnut oil, salt, pepper and nutmeg before blending until a puree is obtained.

The sauce:

  1. Slice the shallots and then poach them in a saucepan over low heat with a little olive oil or a stick of butter.

  2. When it becomes transparent, add champagne and slightly increase the heat. Let the alcohol evaporate for 5 minutes.

  3. Then add the cream, salt and pepper and lower the heat again to simmer. For reservations.


Ratings

*Tip to control the cooking time of the meat: Generally, it takes 30 minutes to cook 500g of meat.

It is possible to prepare the puree, accompaniment and sauce in advance. For the perfect cook, I recommend you cook the capons at the last minute!

Bon appetite !

About the author

hana

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