Classicism sometimes good. A beautiful quality poultry to the skin crisp and golden Christmas dinner for family, it is a safe bet. This recipe makes many agreements, for example with bordeaux red, a beautiful champagne vinous, or even a slightly sweet wine.
For 8/10 people
1 capon of 2,7 kg ready to cook
800 g cooked and peeled chestnuts
800 pulpe g of potimarron
75 g d'acacia honey
1 clove of garlic
1 sprig of thyme
75 g of butter
Cooking capon :
Allumez le four thermostat 6 (180°).
Salt and pepper the outside and capon inside and place it on the oven rack above the pan.
Slide it into the oven.
Cook 2:30, by watering regularly juice that forms in the pan.
If the juice is too fast caramélisait, add a few tablespoons of water.
After the first hour of cooking down the thermostat 5 (150°).
Preparation of chestnuts :
Meanwhile, prepare chestnuts.
Heat half of the honey in a large skillet and add the chestnuts.
Let them caramelize, turning constantly. Pepper. Book.
Preparation of pumpkin :
Cut the pumpkin flesh into cubes 2 cm square.
Let them brown in the rest of the butter with honey, salt and pepper, turning gently, for 10 min about.
Mix pumpkin with brown and keep warm.
Preparing the sauce :
When the capon is cooked, train him on a platter and cover with aluminum foil.
Book-off in the oven.
Reserve the juice of the capon in a small saucepan and discard the fat that floats.
Pour 3 to 4 tablespoons of water into the pan to loosen the drippings from poultry.
Pour into the pan and reduce the liquid until syrupy.
Salt and pepper if necessary and add a few drops of lemon juice
A recipe proposed by Goosto
The agreement iDeal :
Among the wines ideal offer ongoing :
- Saint-Emilion Chateau Grand Corbin-Despagne 2008
- Chateau Talbot Saint Julien 1990
- Vouvray Domaine de La Taille aux Loups Clos Venice 2010
- Champagne Brut Vintage Jacquesson 2002
- Champagne Bollinger Grande Année Rosé 2004
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