CHRISTMAS Capon with Champagne and Chanterelle mushrooms (non muslim)

INGREDIENTS FOR 6 PERSONS

• 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

METHOD 

• 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.