CookEat Recipe
Braised Capon Valencienne
A whole trimmed capon braised over aromatics, then finished with saffron-tomato rice, sweet red peppers and cooked peas.
Method
Steps
Step 1
Heat a conventional oven to 180 Celsius. Have a poultry supplier prepare the same tender capon that weighed three and a half pounds before its head, legs and viscera were removed. Remove any remaining pinfeathers, wipe the prepared bird dry with clean paper and truss its remaining connected body. Do not substitute three and a half pounds of cleaned meat.
Step 2
Lightly butter a hob-and-oven-safe saucepan or casserole with a close-fitting lid. Slice the small carrot and small white onion, and cut the sound garlic clove into four pieces. Cook these in the pan, stirring until lightly browned, then lay the capon over them.
Step 3
Measure half a pint of finished tomato sauce. If refrigerated or thawed, bring this portion to a rolling boil while stirring and check that it reaches at least 74 Celsius. Pour the quart of hot water and the finished sauce into the capon pan.
Step 4
Tie the two leeks, two celery branches and two parsley branches into a bundle and add. Tie the two bay sprigs, one whole clove, twelve whole allspice berries, twenty black peppercorns and one saltspoon of dried thyme leaves in a clean food-safe cloth sachet and add it separately. Finely crush pure dry Spanish saffron threads in a mortar before measuring one saltspoon. Season the braise with that saffron, the tablespoon of salt and half a teaspoon of white pepper.
Step 5
Cover the pan and bring to a boil on the hob. Transfer the covered pan to the oven and cook for about thirty minutes.
Step 6
Remove the carrot and onion. Add the four ounces of cleaned dry Italian rice, three tablespoons of drained cooked sweet Spanish red peppers cut into very small pieces and three good tablespoons of drained cooked green peas. Mix gently with a wooden spoon, cover again and return to the oven for about twenty-five minutes. Continue as needed until the rice is tender and the capon is cooked through, with at least 82 Celsius in its thick breast and thigh flesh away from bone.
Step 7
Remove the leek, celery and parsley bundle and the spice sachet. Dress the cooked rice on a hot dish, untruss the capon, lay its connected body over the rice and serve promptly.
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