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