Chapon aux Marrons et Porto (Capon with Chestnuts and Port)
Chapon aux Marrons et Porto is a luxurious French dish featuring roasted capon stuffed with chestnuts and glazed with a rich port wine sauce. A perfect centerpiece for holiday feasts.
Nutrition
Calories: 520cal
Carbohydrate: 22g
Protein: 40g
Fat: 28g
Cholesterol: – -mg
Sodium: 300mg
Difficulty Level: easy
30 min Prep
2 hr Cook
2 hr 30 min Total
8 Servings
Ingredients
- 1 whole capon (about 7-8 pounds), cleaned and patted dry
- 2 cups (300g) cooked chestnuts (peeled)
- 1 onion, finely chopped
- 2 tablespoons (30g) unsalted butter
- 1 cup (240ml) chicken broth
- 1/2 cup (120ml) port wine
- 1 teaspoon (5ml) dried thyme
- 1 teaspoon (5ml) dried rosemary
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet, melt the butter over medium heat. Add the onion and sauté until softened.
- Add the chestnuts, thyme, and rosemary to the skillet. Cook for 2-3 minutes, then remove from heat.
- Stuff the capon with the chestnut mixture. Season the outside of the capon with salt and pepper.
- Place the capon in an oven-safe roasting pan. Pour the chicken broth and port wine into the pan.
- Roast the capon in the preheated oven for 2 hours, or until the internal temperature reaches 165°F (74°C). Baste the capon occasionally with the pan juices.
- Remove the capon from the oven and let it rest for 15 minutes before carving.
- Serve the capon with the chestnut stuffing and pan juices. Garnish with chopped parsley.
- Tip: Pair with roasted root vegetables or a fresh green salad for a complete meal.