Capon With Tomatoes and Artichokes Recipe

Name: Capon With Tomatoes and Artichokes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 capon - about 7 lbs (3.2 kg).; Salt and freshly ground pepper; 3 fresh whole chives; 3 fresh parsley stems; 3 fresh tarragon stems; 4 tbsp (60 ml) unsalted butter, plus softened butter as needed for coating; 2 strips thick-sliced bacon, diced; 3/4 cup (175 ml) diced yellow onion; 1/2 cup (125 ml) diced celery; 1/2 cup (125 ml) diced carrot; 4 fresh artichoke hearts, or 1/2 lb (.2 kg). rinsed canned artichoke hearts; 2 cups (475 ml) chicken broth; 2 tomatoes, peeled, seeded and chopped; 2 tbsp (30 ml) chopped fresh flat-leaf parsley; 2 tbsp (30 ml) chopped fresh chives; 2 tbsp (30 ml) chopped fresh tarragon

Servings: persons

1 capon - about 7 lbs (3.2 kg).
Salt and freshly ground pepper
3 fresh whole chives
3 fresh parsley stems
3 fresh tarragon stems
4 tbsp (60 ml) unsalted butter, plus softened butter as needed for coating
2 strips thick-sliced bacon, diced
3/4 cup (175 ml) diced yellow onion
1/2 cup (125 ml) diced celery
1/2 cup (125 ml) diced carrot
4 fresh artichoke hearts, or 1/2 lb (.2 kg). rinsed canned artichoke hearts
2 cups (475 ml) chicken broth
2 tomatoes, peeled, seeded and chopped
2 tbsp (30 ml) chopped fresh flat-leaf parsley
2 tbsp (30 ml) chopped fresh chives
2 tbsp (30 ml) chopped fresh tarragon

1
Preheat the oven to 300 degrees (150 C.).
2
Season the capon with salt and pepper and stuff the cavity with the whole fresh herbs, stems tied in a bundle; set aside.
3
Heat 4 tbsp (60 ml) of butter in a Dutch oven over medium heat.
4
Add the bacon and cook until some of the fat renders and the bacon is crisp, two to three minutes.
5
Add the carrots, onions and celery, and cook until light golden brown, 10 to 12 minutes.
6
Remove the pot from the heat.
7
Place the capon on top of the vegetables and rub with softened butter.
8
Cover the pot and place in the oven.
9
Baste the capon every 30 minutes with pan drippings or butter.
10
Remove the lid during the last 30 minutes of cooking time to allow capon to brown, until a thermometer inserted in the thickest part of the thigh reads 170 degrees (80 C.), about four hours.
11
If using fresh artichoke hearts, add them to the pot after three hours.
12
Remove the capon and let rest while finishing the sauce.
13
Place the pot over high heat and bring the liquid to a boil.
14
Reduce slightly.
15
Skim away any excess fat that rises to the surface.
16
Add the broth and bring to a boil.
17
Degrease the sauce again thoroughly.
18
Reduce the heat slightly and simmer until reduced and thickened to a sauce-like consistency, about 10 minutes.
19
Add the tomatoes, artichoke hearts - if using canned - and chopped herbs.
20
Simmer just until the tomatoes are heated through.
21
Taste and season with salt and pepper.
22
Carve the capon and serve it with the sauce.

453

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 capon - about 7 lbs (3.2 kg)., Salt and freshly ground pepper, 3 fresh whole chives, 3 fresh parsley stems, and more.

Yes, Capon With Tomatoes and Artichokes falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Capon With Tomatoes and Artichokes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions