Directions:
- Take Capon (or Chicken) and cut up in pieces reserving neck and giblets for stock.
- Dip pieces in lemon juice and then in seasoned flour.
- Brown capon pieces in butter.
- Add bacon and 5 small onions.
- Sprinkle mixture with 1 Tbsp of flour and brown again.
- Add Irish Whiskey to pan and light on fire.
- Add salt, pepper, allspice and mashed garlic.
- Add 1 cup burgandy wine and 1 cup water.
- Simmer 45-60 minutes.
- Sauce:.
- Make stock using reserved neck and giblets.
- Strain off liquor from the cooking capon (chicken) and add to stock, simmer.
- Reduce stock by half by boiling.
- Mix 2 egg yolks and 2Tbsp light cream and add to stock.
- Cook pearl onions seperately in water with a little bit of lemon juice added. Saute mushrooms.
- Drain onions and add to sauce, add mushrooms to sauce.
- Pour half over over capon and serve other half seperately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 398.84 Kcal (1670 kJ) | ||
| Calories from fat | 213.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.7g | 36% | |
|---|---|---|---|
| Cholesterol | 88.26mg | 29% | |
| Sodium | 323.04mg | 13% | |
| Potassium | 439.36mg | 9% | |
| Total Carbs | 11.67g | 4% | |
| Sugars | 1.98g | 8% | |
| Dietary Fiber | 2.16g | 9% | |
| Protein | 10.56g | 21% | |
| Vitamin C | 3.7mg | 6% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.4mg | 8% | |
| Calcium | 36.7mg | 4% | |
| Amount Per 100 g | |||
| Calories | 129.97 Kcal (544 kJ) | ||
| Calories from fat | 69.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.72g | 36% | |
|---|---|---|---|
| Cholesterol | 28.76mg | 29% | |
| Sodium | 105.27mg | 13% | |
| Potassium | 143.17mg | 9% | |
| Total Carbs | 3.8g | 4% | |
| Sugars | 0.64g | 8% | |
| Dietary Fiber | 0.7g | 9% | |
| Protein | 3.44g | 21% | |
| Vitamin C | 1.2mg | 6% | |
| Iron | 0.5mg | 8% | |
| Calcium | 12mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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