Chapon rôti aux marrons

Name: Chapon rôti aux marrons
Prep time: 25 min
Cook time: 150 min
Total time: 175 min
Yield: 4 people
Cuisine: French
Ingredients: For the capon:; 1 capon (approx. 3 kg), oven-ready; 80 g softened butter; 2 sprigs thyme, 1 sprig rosemary; 1 lemon, halved; sea salt, black pepper; For the chestnuts & jus:; 400 g cooked chestnuts; 150 g streaky bacon, diced; 2 shallots, diced; 250 ml chicken stock; 100 ml dry white wine; 2 sprigs thyme; 1 tbsp butter

A capon, slowly roasted in the oven until the skin crisps golden and the meat stays juicy on the bone. Served with glazed chestnuts and a jus drawn from the pan drippings — the great festive roast of the French table.

Poultry Category

25 MIN Prep time

150 MIN Cook time

4 people Servings

Preparation

Season the capon

Salt the capon inside and out, and place the lemon and herbs in the cavity. Spread the softened butter under and over the skin, then season with pepper.

Roast

In an oven preheated to 180 °C roast for 2 to 2.5 hours, basting several times with the roasting fat. The leg is done when the juices run clear (core temperature 72 °C).

Glaze the chestnuts

Render the bacon in a pan, add the shallots and chestnuts and toss for 8 minutes until golden brown.

Make the jus

Remove the capon and let it rest for 15 minutes. Degrease the roasting tin, deglaze with white wine and stock, scrape up the roasting residue, reduce and finish with 1 tbsp butter.

Serve

Carve the capon, arrange with the glazed chestnuts and drizzle the jus over the top.

Why this wine?

With Sarabande:

The Sarabande plays around the dark leg meat and the sweet chestnuts with ripe fruit and soft tannin — its depth stands up to the richness of the festive roast.

With Louré:

The Louré (white) accompanies the pale breast meat with substance and minerality; its broad body takes up the buttery jus and brings freshness to the glazed chestnuts.