Stewed capon

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.