Roast Capon with Mushroom-Armagnac Sauce Recipe

Name: Roast Capon with Mushroom-Armagnac Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 8 1/2- to 9 1/2-pound capon; Salt and freshly ground black pepper; 2 teaspoons herbes de Provence; 3 tablespoons unsalted butter; 1 pound white mushrooms, sliced 1/8 inch thick; 1/2 pound shiitake mushrooms, stems discarded and caps sliced 1/8 inch thick; 1/2 cup dry vermouth or white wine; 1 1/2 cups chicken stock or low-sodium broth; 1 cup heavy cream; 2 tablespoons Armagnac or Cognac; 2 1/2 teaspoons potato starch dissolved in 2 tablespoons of water; 1 tablespoon chopped tarragon

Servings: persons

One 8 1/2- to 9 1/2-pound capon
Salt and freshly ground black pepper
2 teaspoons herbes de Provence
3 tablespoons unsalted butter
1 pound white mushrooms, sliced 1/8 inch thick
1/2 pound shiitake mushrooms, stems discarded and caps sliced 1/8 inch thick
1/2 cup dry vermouth or white wine
1 1/2 cups chicken stock or low-sodium broth
1 cup heavy cream
2 tablespoons Armagnac or Cognac
2 1/2 teaspoons potato starch dissolved in 2 tablespoons of water
1 tablespoon chopped tarragon

1
Preheat the oven to 400.
2
In a large roasting pan, season the capon inside and out with salt, pepper and the herbes de Provence.
3
Roast the capon breast side up for about 30 minutes, then turn it breast side down and roast for about 1 hour.
4
Turn the capon breast side up and roast for about 1 hour longer, until an instant-read thermometer inserted in the inner thigh registers 160.
5
Meanwhile, in a large, deep skillet, melt the butter.
6
Add the white and shiitake mushrooms and season lightly with salt and pepper.
7
Cover and cook over moderate heat, stirring occasionally, until the mushrooms are lightly browned, about 15 minutes.
8
Add the vermouth and cook until almost evaporated.
9
Add the stock and simmer over moderate heat for 5 minutes.
10
Add the cream and Armagnac and simmer until the sauce has reduced to 3 cups, about 4 minutes.
11
Remove from the heat and whisk in the potato starch mixture until incorporated.
12
Cook over low heat, whisking, until thickened, about 1 minute.
13
Remove from the heat, stir in the tarragon and season with salt and pepper.
14
Lift the capon from the roasting pan, letting the cavity juices drain into the pan; transfer the capon to a carving board and let rest for 15 to 20 minutes.
15
Pour the pan juices into a glass measuring cup and skim the fat from the surface.
16
Strain the juices into the mushroom sauce and reheat gently.
17
Carve the capon at the table and serve with the mushroom sauce.

469

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 12 ingredients. The key ingredients include: One 8 1/2- to 9 1/2-pound capon, Salt and freshly ground black pepper, 2 teaspoons herbes de Provence, 3 tablespoons unsalted butter, and more.

Yes, Roast Capon with Mushroom-Armagnac Sauce falls under the Meat & Poultry 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!

Roast Capon with Mushroom-Armagnac Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions