Ingredients Jump to Instructions ↓

  1. 1 1/2 bottles French red wine, divided

  2. 1 capon or chicken (4 pounds), cut into serving pieces

  3. 6 tablespoons butter, divided

  4. 6 strips bacon, chopped into 1-inch pieces

  5. 1 large yellow onion , chopped

  6. 3 sprigs fresh thyme

  7. 3 bay leaves

  8. 3 carrots, chopped into 1-inch pieces

  9. 2 cloves garlic, chopped

  10. 3 medium red potatoes , peeled and cut into 1-inch pieces

  11. 1 (8-ounce) package white mushroom , sliced

  12. 3 tablespoons all-purpose flour

Instructions Jump to Ingredients ↑

  1. In a large container, pour in 1 bottle of wine and add the capon. Refrigerate, covered, for 24 hours. Heat 3 tablespoons butter in a large skillet over medium-high heat. Remove the capon from the marinade , and reserve the marinade. Add the capon parts to the skillet and sear on all sides, about 5 minutes per side. About halfway through the searing process add the chopped bacon. Put the capon marinade in a large Dutch oven over medium heat. Stir in the onion, thyme, bay leaves, carrots and garlic . Add the seared capon and bacon and pour in the remaining half bottle of wine to cover the capon. Partially cover the pot with a lid and let simmer for 45 minutes. Add the chopped mushrooms and potatoes to the Dutch oven and let simmer for another 10 minutes. Add the roux , stir to combine and let simmer for another 10 minutes. Transfer to a large serving bowl and serve. For Roux: In a small pot, melt the remaining 3 tablespoons of butter over medium heat. Add the flour and cook until thick and light brown in color. Whisk in about 1 cup of the simmering wine and stir until incorporated. A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.


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