Fricased with honey and muscat capon

Method

1. 1

   Cut the chapon into pieces by the poultry.

2. 2

   Heat the oil in a pot over medium heat. Brown the pieces of poultry 15 min., turning them several times.

3. 3

   Peel, finely slice the onion; peel carrots and turnips and cut into large sticks.

4. 4

   Add these vegetables to the casserole, salt, pepper, mix for a few minutes. Remove all of these items from the pot and book them on a dish.

5. 5

   Throw away the cooking grease. Put the casserole back on low heat, pour honey and muscat, mix.

6. 6

   Pour 75 cl of hot water and broth concentrate tablets.

7. 7

   Bring to a boil and put the pieces of poultry and vegetables back in the casserole. Cover and cook, over low heat, 1 hour 15.

8. 8

   Check the cooking of the chapon and have poultry and vegetables on the heated serving dish.

9. 9

   Reduce the sauce if it is still important. Add butter, cut into pieces, whipped.

10. 10

    Add a few spoonfuls of sauce to the poultry and present the rest as a sausage. Add fresh pasta.

Nutrition

calories

640 kcal

fatContent

40 g

fiberContent

4 g

sugarContent

15 g

sodiumContent

850 mg

proteinContent

52 g

cholesterolContent

220 mg

carbohydrateContent

20 g

saturatedFatContent

18 g

unsaturatedFatContent

22 g

Indicative values from the source, for the original recipe.

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