Capons are chicken thighs and legs that have been deboned. Leaving the skin intact while baking keeps in the moisture and creates an even juicier chicken.
- 8 Chicken capons, skin on or deboned chicken legs -
- 1 onion, peeled and chopped -
- 3 carrots, peeled and chopped -
- 2 stalks celery, chopped -
- 2 zucchini, chopped -
- 1/4 lb white button mushrooms -
- Kosher salt -
- Freshly ground black pepper -
- 2 Tbsp oil -
- 1 Tbsp dried basil -
- 2 1/2 Tbsp potato starch -
- 1 1/2 cups duck sauce -
1. Preheat oven 350 degrees
2. Finely grate the vegetables in food processor fitted with “S” blade. Heat oil and add shredded vegetables, sauté in oil over medium low heat for 1/2 hour until very soft. Add salt and pepper to taste, add basil and potato starch, and mix. Cook for 5 more minutes.
3. Fill capons and pack tightly, placing seam side down. Pour duck sauce over capons and smear gently until evenly coated.
4. Bake 1 1/2 hours covered and uncovered for ½ hour.
Each chicken capon is a dinner size portion, so for appetizers, I cut each one in half and create a smaller potion. Pack tightly in a pan and follow baking directions as above. Serve with some roasted mini potatoes and a sprig of rosemary or thyme.