Braised Capon with Pearl Onions
Martha Stewart Living, April
- 20 ounces pearl onions, peeled
- Coarse salt and freshly ground pepper
- 3/4 cup matzo meal
- 4 to 5 tablespoons unsalted margarine
- 2 cups dry white wine
- 1 capon, 9 to 10 pounds, quartered and cut into 3-inch pieces, trimmed of excess fat
- 8 sprigs fresh thyme
- 4 cups homemade or low sodium canned chicken stock, skimmed of fat
- Preheat oven to 325 degrees. Season capon pieces with salt and pepper, reserving back and wings for another use. Spread matzo meal in a shallow dish, and season with salt and pepper. Dredge capon in matzo meal, tapping off excess.
- In a large Dutch oven over medium-high heat, melt 2 tablespoons margarine. Working in batches so as not to crowd the pan, sear the capon until golden, about 4 minutes per side. As each batch is finished, set aside on a platter. Add more margarine to the pot as needed. When all capon pieces are browned, pour off excess fat.
- Add the wine, and cook scraping up any browned bits from the bottom of the pan, for 2 minutes. Add the capon and onions. Scatter the thyme over the top, and stir in the stock. Bring to a boil. Cover, and transfer to the oven. Bake until capon is tender, and cooked through, about 1 hour. Remove from oven.
- Using a slotted spoon, remove the capon and onions to a bowl; cover and keep warm. Alternatively, you may store the capon and onions in an airtight container in the refrigerator up to 2 days. Store the sauce in separate container. Remove thyme sprigs and discard. Place Dutch oven over medium-high heat and cook, skimming fat and foam as necessary, until reduced and slightly thickened, about 15 minutes. Return the capon and onions to the pot and heat through.
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