Chapon stuffed with mushrooms and chestnuts
Main dish · Total time : 30 min · Prep : 30 min · 4 servings
Ingredients
For 4 servings
- 1 1 capon of about 3 kg
- 200 g 200 g betting fungus
- 2 2 x200 g chestnut
- 200 g 200 g bacon
- some bit parsley
- 1 g 1 g of garlic
- 1 pincée 1 pinched salt and pepper
Method
- 1.Chop mushrooms, 200 g chestnuts, parsley and garlic. Add the bacon. Season with salt, pepper and mix. Stir the capon of this preparation.Brider the chapon. Bake at 180 °C on grid above the lick–frites filled with 3 glasses of water. Water frequently and check the thigh for cooking. Cut and present with the farce and rest of the warmed chestnuts (200 g).