Capon stewed in wine can be a wonderful treat. Here's a Piemontese recipe that will serve 6:
Prep Time: 30 minutes
Cook Time: 2 hours
Ingredients:
- A capon, cut up in pieces (keep the liver)
- 3 tablespoons olive oil
- 3 tablespoons unsalted butter
- A 6-inch (15 cm) sprig of rosemary, about 1/2 tablespoon chopped fresh leaves
- A bay leaf
- 2 cloves garlic, crushed
- 1/4 cup Marsala with a dash of rum mixed in
- 1 pint (500 ml, about 3/4 bottle) dry red wine
- Broth
- 10-12 baby onions, peeled and crushed flat
- A carrot, sliced
- Half the heart of a bunch of celery, finely sliced
- An ounce of dried porcini, steeped in hot water
- 1 tablespoon flour
- Salt & Pepper to taste
Preparation:
Though you'll want to keep the leg bones, remove and discard the rib bones and whatnot.
Heat the oil and butter in a casserole, and brown the meat. While it's browning tie the rosemary and bay leaf together, then add them and the garlic to the pot. Sprinkle in the red wine and the Marsala and continue cooking, skimming off the grease that rises to the surface; partially cover and simmer. When the wine has evaporated, fish out and discard the herbs, add the vegetables and the liver, chopped, and sprinkle everything with a ladle of broth. Season to taste and continue cooking until the vegetables are done, then remove the meat to a platter and keep it warm. Blend the sauce, return it to the fire and whisk the flour into it, continue cooking until it thickens somewhat, and spoon it over the meat. Serve hot.
The wine? Red, and a Roero would be nice here.
Note: this recipes works equally well with rabbit, pheasant, or guinea fowl. You can also use game, for example hare, or venison, though in this case you'll want to marinate the meat in the wine, with the herbs, overnight.
Heat the oil and butter in a casserole, and brown the meat. While it's browning tie the rosemary and bay leaf together, then add them and the garlic to the pot. Sprinkle in the red wine and the Marsala and continue cooking, skimming off the grease that rises to the surface; partially cover and simmer. When the wine has evaporated, fish out and discard the herbs, add the vegetables and the liver, chopped, and sprinkle everything with a ladle of broth. Season to taste and continue cooking until the vegetables are done, then remove the meat to a platter and keep it warm. Blend the sauce, return it to the fire and whisk the flour into it, continue cooking until it thickens somewhat, and spoon it over the meat. Serve hot.
The wine? Red, and a Roero would be nice here.
Note: this recipes works equally well with rabbit, pheasant, or guinea fowl. You can also use game, for example hare, or venison, though in this case you'll want to marinate the meat in the wine, with the herbs, overnight.
