- 1 Medium capon
- 2 Onions.
- 2 Leeks.
- 3 Carrots.
- 2 Garlic cloves.
- 8 Oz Chestnuts, in syrup or cooked.
- 2/3 Lb Micuit foie
- 1 Green pepper.
- 1 Red pepper.
- 1 Sprig of thyme.
- 1 Sprig of rosemary.
- Mild olive oil, 0.4°.
- Black pepper.
- 1-1/4 Cup sherry wine.
- Chicken broth.
If you haven’t asked your butcher, cut the capon into pieces. Take out the thighs, breasts and wings, and cut each of them in two pieces. Reserve the spine, wing tips and neck to prepare a broth we will later use to wet the stew.
Chop vegetables into fine brunoise.
Heat a dash of olive oil in an Ideal Magefesa pressure cooker. Season capon pieces and cook in the oil along with two unpeeled crushed garlic cloves, until it well browned on all sides. Remove and reserve.
Add vegetables to pan and cook in the same oil over medium heat until soft.
Add the capon along with its juices, and the aromatic herbs. Pour in the sherry wine and let cook for a couple of minutes until alcohol evaporates. Add the broth until capon is almost covered.
Close the pot, set it in position II and bring up to maximum pressure over high heat. At this point lower the heat and let cook for about 25 to 30 minutes, depending on the size and quality of the capon.
Remove the cooker from the heat and let pressure come down naturally. Uncover the pot and check capon for doneness. Cook for further minutes if necessary.
Remove capon pieces. Place broth and vegetables in a Licualia Plus Magefesa blender and process until we get a homogeneous sauce. Add the foie micuit and continue blending. Season with salt and pepper to taste.
Return capon pieces and foie mixture to cooker. Add chopped chestnuts and cook for a few minutes to let flavors mingle.
Capon can be substituted with a more affordable type of bird or any other of your preferences. Farm chicken, guinea hen, poularde, turkey, etc. However, keep in mind that cooking times will vary.
This stew can be prepared in advance to take pressure off Christmas cooking.
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