CHRISTMAS Capon with Champagne and Chanterelle mushrooms (non muslim)

CHRISTMAS Capon with Champagne and Chanterelle mushrooms (non muslim)


  • 1 capon weighing approximately 3kg
  • 4 shallots
  • 1 bottle of Champagne
  • 1 liter of whipping cream Lescure
  • 100g poultry stock
  • 240g dried chanterelle mushrooms
  • 150 ml sunflower oil
  • salt
  • pepper


  • Peel the shallots and finely chop them. 
  • Remove the breasts and pull the thighs away from the capon. Then, season with salt and pepper.
  • CAPON: In a frying pan, heat 100 ml of oil, then brown the pieces of capon on each side and place in a dish to one side. 
  • In the same pan, add ¾ of the shallots and sweat them, taking care to not let them brown.
  • Add the champagne and simmer. 
  • Then add the cream and bring everything back to the boil. 
  • Add the poultry stock and once again bring the sauce back to boiling point. 
  • Check the seasoning before adding the browned pieces of capon. Cover and leave to simmer over a gentle heat for 1 hour, stirring the pan every 15 minutes.
  • CHANTERELLES: Place the chanterelle mushrooms in a bowl, covering them with water to hydrate them. 
  • Strain them in a colander and put to one side. In a saucepan, heat the remaining 50 ml of oil and sweat the last of the shallots. 
  • Add the strained chanterelle mushrooms and season with salt and pepper. 
  • Fry until all the cooking juices have entirely evaporated, then add to the pan containing the capon and adjust the seasoning.
  • DRESSING: Arrange a piece of capon on each plate and top with the chanterelle mushroom sauce. Add an accompaniment of your choice such as some delicious mashed potato. Serve piping hot.

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