Roast Capon Stuffed with Dried Fruits and White Wine
A stunning festive centerpiece featuring a golden roast capon filled with a rich stuffing of apricots, raisins, green apple and smoky bacon. Slow-roasted in white wine and orange juice, this dish brings warmth and elegance to any holiday table.
🛒 Ingredients
8 servings
- 1 capon or free-range chicken (approx. 2.5 kg / 5.5 lbs)
- 3 tbsp unsalted butter, softened
- 200 ml dry white wine
- 200 ml freshly squeezed orange juice
- 200 g smoked bacon lardons
- 100 g unsalted butter
- 4 slices day-old bread, crumbled
- 2 Granny Smith apples, unpeeled, diced
- 150 g dried apricots, roughly chopped
- 150 g dark raisins
- 2 tbsp fresh flat-leaf parsley, chopped
- Fine salt and freshly ground black pepper, to taste
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Directions
- 1
Remove the capon from the refrigerator 30 minutes before cooking to bring it to room temperature.
- 2
In a large skillet over medium heat, cook the bacon lardons until golden. Add the dried apricots and raisins, sauté for 2 minutes. Set aside.
- 3
In the same skillet, melt the butter and sauté the bread crumbs with the apple cubes, salt and pepper until lightly golden.
- 4
Stir in the parsley, bacon, and reserved dried fruit. Mix well to form a cohesive, fragrant stuffing.
- 5
Fill the capon cavity with half of the stuffing. Truss the opening with kitchen twine.
- 6
Place the capon in a generously buttered roasting pan. Rub the softened butter all over the surface.
- 7
Combine the white wine and orange juice, then pour over the capon.
- 8
Cover tightly with aluminium foil and roast in a preheated oven at 220 °C (425 °F) for approximately 2 hours, basting every 30 minutes with the cooking juices.
- 9
Remove the foil and roast for a further 30 minutes until the skin is beautifully golden and crispy.
- 10
Rest for 15 minutes loosely tented with foil before carving. Serve with the remaining stuffing warmed as a side dish.
💡 Chef's Tip
Make the stuffing the day before for deeper, more complex flavors. Orange juice can be swapped for apple juice for a milder sweetness. Check doneness by piercing the thigh — juices should run completely clear.
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Same category — Poultry
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