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1
In a large container, pour in 1 bottle of wine and add the capon.
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2
Refrigerate, covered, for 24 hours.
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3
Heat 3 tablespoons butter in a large skillet over medium-high heat.
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4
Remove the capon from the marinade, and reserve the marinade.
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5
Add the capon parts to the skillet and sear on all sides, about 5 minutes per side.
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6
About halfway through the searing process add the chopped bacon.
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7
Put the capon marinade in a large Dutch oven over medium heat.
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8
Stir in the onion, thyme, bay leaves, carrots and garlic.
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9
Add the seared capon and bacon and pour in the remaining half bottle of wine to cover the capon.
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10
Partially cover the pot with a lid and let simmer for 45 minutes.
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11
Add the chopped mushrooms and potatoes to the Dutch oven and let simmer for another 10 minutes.
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12
Add the roux, stir to combine and let simmer for another 10 minutes.
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13
Transfer to a large serving bowl and serve.
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14
For Roux:
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15
In a small pot, melt the remaining 3 tablespoons of butter over medium heat.
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16
Add the flour and cook until thick and light brown in color.
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17
Whisk in about 1 cup of the simmering wine and stir until incorporated.
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18
A viewer, who may not be a professional cook, provided this recipe.
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19
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
