Chapon au Riesling
serves 4
- 1 capon, cut into 8 serving pieces
- 3 cups (750 mL) Alsatian Riesling
- 1 small white onion, chopped
- 1 carrot, chopped
- 1 sprig of rosemary
- 1 sprig of thyme
- 1 bay leaf
- 2 tbsp (30 mL) grapeseed oil
- 2 cloves of garlic
- ½ cup cognac
- 1 cup (250 mL) chicken stock
- Salt and pepper to taste
- 12 oz (350 g) speck (or lightly smoked bacon), chopped
- 8 seasonal mushrooms, sliced
- 1 cup (250 mL) whipping cream
- Sprinkle of chives to garnish
- Fettuccine
- 3½ oz (100 g) fettuccine
- Salt and pepper to taste
- 2 tbsp (30 mL) whipping cream
- 1 tbsp (15 mL) soft butter
A day in advance, clean and cut the capon in 8 pieces or more. Put it in a large bowl and pour in the Riesling. Stir in the onions, carrots, rosemary, thyme, and bay leaf. Cover and refrigerate overnight. The next day, drain the capon and vegetables, reserving the wine.
In a large skillet, brown the capon pieces in the grapeseed oil. Remove the capon. Add the garlic and reserved vegetables to the pot and heat through for a couple of minutes. Transfer the capon and vegetables to a large saucepan on high heat. Pour in the cognac and flambé. When the flame dies, add the reserved wine, chicken stock, and salt and pepper to taste. Lower heat to medium and bring to a boil. Cover and simmer for 1½ to 2 hours.
In a small skillet, sauté the speck and mushrooms until brown, about 10 minutes. Add to the pot (once the chicken is cooked). Pour in the whipping cream and cook, stirring, for 2 or 3 minutes. Taste and correct the seasoning, and garnish with chives. In a large pot of boiling salted water, cook the fettuccine until al dente. Drain well and place in a mixing bowl. Season with salt and pepper. Stir in the whipping cream and butter. Toss the pasta and place in a serving dish.
Serve the capon from its pot at the table – it’s the best way to enjoy it.
