Fricased with honey and muscat capon

Ingredients

For 4 servings

• •3 kg 3 kg Chapon
• •1 1 Onion(s)
• •Carrots
• •Navet(s)
• •6 c. à soupe 6 tbsp Honey
• •35 35 tsp Muscat
• •tablet(s) Poultry broth
• •150 150 Butter
• •Salt
• •pepper

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.