- 1 capon
- Virgin olive oil
- 2 large onions
- 1 leek
- 2 bay leaves
- 2 carrots
- 1 sprig of celery
- Black pepper in small balls
- 6 dried apricots
- 6 prunes
- A handful of raisins from Corinth
- Broth to cook the shell of the capon
- 4 cloves of garlic
- 1 dried cayenne (optional)
- Málaga Pedro Ximénez wine
1. Chop the capon, thigh, contramuslos, and breast, in large portions so that it does not fall apart during cooking.
2. The shell of the capon we chop it and put it to cook in a casserole with water with a piece of ham, a few balls of pepper and salt.
3. Once the capon is chopped, we brown it in the oil that we will use later for the stew.
4. Once it is cooked, we remove the capon and add onion, garlic, parsley, bay leaf, leek, carrot, chopped celery, the black pepper balls, salt and if we want the Cayenne.
5. Let stand until it takes a golden color and add the dried apricots, prunes and raisins of Corinth and water with the brandy and Pedro Ximénez.
6. Let the alcohol evaporate and add water little by little. We cook it all for about 10 minutes.
7. Without lowering the heat we place the capon, always very carefully and check that the sauce does not stick, for this we can add the broth that we have previously prepared. We let sauté everything watching closely the fire, adding water if necessary and checking the salt point.
8. When it starts to boil, lower the heat and let it cook slowly until it is fully cooked. We can check it by pricking the capon with a fork. Once cooked remove the pieces of capon, reserve and fix the sauce.
9. We pass all the mixture we have in the blender and in the same casserole we arrange flavor. We add salt and some liquor if you need it, and finally if we want the sauce to be somewhat thicker we can add cornstarch dissolved in cold water when the sauce is cooking.
10. Let cook 5 minutes over low heat and put the capon inside the sauce once finished.
We offer you Stewed capon sold by Oblanca.
Nutrition & well-being
Nutritional Properties and Health Benefits
Like the rest of the meats, the capon is an important source of minerals and vitamins.
- The capon has an important percentage of proteins of high biological value, essential for the development and maintenance of the muscular system, as well as the functioning of the organism.
- Regarding minerals, it stands out for its contribution in Hemo iron, which is more easily absorbed and is key to the transport of oxygen in the blood. It also has potassium that favors the functioning of the nervous system.
- Thanks to the vitamins present in the meat of the capon, they help strengthen the immune system and delay the symptoms of aging.