Chapon au Vin Blanc (Capon in White Wine Sauce)
Chapon au Vin Blanc is a classic French dish featuring roast capon cooked with white wine and shallots. A rich and flavorful meal perfect for special occasions.
Nutrition
Calories: 450cal
Carbohydrate: 5g
Protein: 45g
Fat: 25g
Cholesterol: – -mg
Sodium: 300mg
Difficulty Level: easy
20 min Prep
1 hr 30 min Cook
1 hr 50 min Total
6 Servings
Ingredients
- 1 whole capon (about 6-7 pounds), cleaned and patted dry
- 2 tablespoons (30g) unsalted butter
- 2 shallots, finely chopped
- 1 cup (240ml) dry white wine
- 1 cup (240ml) chicken broth
- 1 tablespoon (15ml) all-purpose flour
- Salt and freshly ground black pepper to taste
- Fresh thyme sprigs (for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- Season the capon with salt and pepper, both inside and out. Place the capon in an oven-safe skillet or roasting pan.
- In a saucepan, melt the butter over medium heat. Add the shallots and sauté until softened.
- Pour in the white wine and chicken broth. Stir in the flour and bring to a simmer. Cook for 5 minutes, or until the sauce thickens.
- Pour the sauce over the capon. Roast in the preheated oven for 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C). Baste the capon occasionally with the sauce.
- Remove the capon from the oven and let it rest for 10 minutes before carving.
- Serve the capon with the white wine sauce drizzled over the top. Garnish with fresh thyme sprigs.
- Tip: Pair with roasted vegetables or a fresh green salad for a complete meal.