Chapon Rôti au Vin Jaune (Roast Capon with Yellow Wine)

Chapon Rôti au Vin Jaune (Roast Capon with Yellow Wine)

Chapon Rôti au Vin Jaune (Roast Capon with Yellow Wine)

Chapon Rôti au Vin Jaune is a luxurious French dish featuring roast capon cooked with yellow wine, a specialty from the Jura region. The wine adds a unique, nutty flavor to the dish.

Nutrition

Calories: 460cal
Carbohydrate: 2g
Protein: 50g
Fat: 25g
Cholesterol: – -mg
Sodium: 300mg

Difficulty Level: easy

20 min Prep
2 hr Cook
2 hr 20 min Total
8 Servings

Ingredients

  • 1 whole capon (about 7-8 pounds), cleaned and patted dry
  • 2 tablespoons (30g) unsalted butter, softened
  • 1 tablespoon (15ml) olive oil
  • 1 cup (240ml) Vin Jaune (yellow wine)
  • 1 cup (240ml) chicken broth
  • 1 teaspoon (5ml) dried thyme
  • 1 teaspoon (5ml) dried rosemary
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a small bowl, mix the softened butter, olive oil, thyme, rosemary, salt, and pepper.
  3. Rub the butter mixture all over the capon, including under the skin.
  4. Place the capon in an oven-safe roasting pan. Pour the Vin Jaune and chicken broth into the pan.
  5. 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.
  6. Remove the capon from the oven and let it rest for 15 minutes before carving.
  7. Serve the capon with the pan juices drizzled over the top. Garnish with chopped parsley.
  8. Tip: Pair with roasted vegetables or a fresh green salad for a complete meal.
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