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
- Preheat your oven to 375°F (190°C).
- In a small bowl, mix the softened butter, olive oil, thyme, rosemary, salt, and pepper.
- Rub the butter mixture all over the capon, including under the skin.
- Place the capon in an oven-safe roasting pan. Pour the Vin Jaune and chicken broth 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 pan juices drizzled over the top. Garnish with chopped parsley.
- Tip: Pair with roasted vegetables or a fresh green salad for a complete meal.