| This recipe is liked by 0 person(s). |
CHICKEN - BRAISE - 60 Cloves of Garlic Capon with Pumpkin Mash
Nb persons: 12
Yield:
Preparation time:
Total time:
Source:
| MARIO BATALI | |
| 60 Cloves | Garlic Capon with Pumpkin Mash |
| servings: 12 The Chew | |
| 1 | whole capon, (about 8 pounds) |
| 1 head | garlic, (cut in half, crosswise) |
| 1 bunch | sage, (stems and leaves separated) |
| 1 | lemon, (cut in half) |
| 4 tablespoons | olive oil, (divided) |
| 60 cloves | garlic, (peeled) |
| 1 large | yellow onion, (chopped) |
| 1 cup | Marsala wine |
| 1 cup | chicken stock |
| water, alternative | |
| 1/2 teaspoon | nutmeg |
| kosher salt and freshly ground black pepper (to taste) | |
| PUMPKIN MASH | |
| 1 (2-3 pound) | sugar pumpkin |
| 2 tablespoons | olive oil, (plus 2 tablespoons) |
| 1/2 teaspoon | nutmeg, (freshly grated) |
| 1/4 cup | parsley, (chopped) |
| sea salt, (to taste) | |
step-by-step directions
Preheat oven to 450ºF.
Remove giblets from inside the cavity of the capon and discard. Pat the capon dry and aggressively season the outside and the inside of the cavity with salt and pepper. Stuff the cavity with a head of garlic split in half, the stems-end of the sage bunch, and 1/2 a lemon. Tie the legs together with twine to secure. Tuck the wings back behind the breast.
Place a large heavy-bottomed pot or Dutch oven over medium-high heat. Add 2 tablespoons olive oil, onion and garlic. Season with salt and pepper and cook until caramelized, about 5-8 minutes. Add the sage leaves, wine and stock, and bring to a simmer.
Add the capon into the pot, breast-side-up. Squeeze one half of lemon on the capon and drizzle with olive oil. Place in the oven for 20 minutes. If the capon starts getting too much color, tent with foil. Lower the oven temperature to 350ºF and braise for approximately 1 1/2 to 2 hours, or until the internal temperature of the bird is 165ºF. Baste every 30 minutes with the pan drippings. Add additional chicken stock if necessary.
Remove capon to a cutting board. Top with freshly grated nutmeg. Cut capon into 6 pieces and slice the breast meat into 1/2-inch pieces. Drizzle capon with pan juices. Serve the 60 Cloves of Garlic Capon with Pumpkin Mash and garnish with sage.
For the Pumpkin Mash: preheat oven to 350ºF.
Cut the stem and bottom end off the pumpkin. Cut in half and remove seeds. Drizzle the pumpkin on all sides with olive oil and season with salt and pepper. Place pumpkin flesh-side down on a parchment-lined baking sheet. Place in the oven (while the capon is braising) and roast until tender, about 30-35 minutes. Remove and set aside to cool.
Once cool enough to handle, scoop the flesh of the pumpkin away from the skin and add to a large bowl.
To the roasted pumpkin, add the oil, nutmeg and parsley, and season with salt. Stir to combine.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe