When it comes to festive meals, few dishes rival the elegance and flavor of Capon Supreme with Morels. This dish combines the tender, juicy meat of capon with the earthy, luxurious taste of morel mushrooms. Perfect for Christmas, New Year’s, or any special gathering, it’s a recipe that will elevate your dining table and leave your guests in awe.
Let’s dive into this sophisticated yet achievable recipe.
Ingredients
For 4 Servings:
- 4 capon supremes (breasts with skin on)
- 200g (7 oz) dried or fresh morel mushrooms
- 2 shallots, finely chopped
- 2 cloves of garlic, minced
- 1 tbsp olive oil
- 2 tbsp butter
- 200ml (3/4 cup) white wine
- 200ml (3/4 cup) chicken or vegetable stock
- 200ml (3/4 cup) heavy cream
- Salt and freshly ground black pepper
- Fresh parsley, chopped (for garnish)
Instructions
Step 1: Prepare the Morels
- If using dried morels, soak them in warm water for 30 minutes to rehydrate. Drain and rinse them thoroughly to remove any grit. If using fresh morels, clean them gently under running water.
- Set the prepared morels aside.
Step 2: Cook the Capon Supremes
- Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
- Season the capon supremes with salt and pepper. Sear them skin-side down until golden brown, about 4-5 minutes. Flip and cook the other side for another 3-4 minutes.
- Remove the capon supremes from the skillet and set aside.
Step 3: Prepare the Sauce
- In the same skillet, melt the remaining tablespoon of butter. Add the shallots and garlic, cooking until softened and fragrant, about 2 minutes.
- Add the morels to the pan and sauté for 3-4 minutes.
- Pour in the white wine, scraping the bottom of the skillet to deglaze. Let it simmer for 2-3 minutes until slightly reduced.
- Stir in the chicken or vegetable stock, followed by the heavy cream. Allow the sauce to simmer gently for 5-7 minutes, or until it thickens slightly. Season with salt and pepper to taste.
Step 4: Combine and Finish
- Return the seared capon supremes to the skillet, nestling them into the sauce.
- Cover and simmer for 10-12 minutes, or until the capon is fully cooked (internal temperature should reach 74°C or 165°F).
Step 5: Serve
- Plate each capon supreme with a generous spoonful of the creamy morel sauce.
- Garnish with fresh parsley and serve hot with your choice of side dishes, such as roasted vegetables, mashed potatoes, or wild rice.
Tips for Success
- Choosing Morels: If you can’t find morels, substitute with other flavorful mushrooms like chanterelles or porcini.
- Creamy Perfection: Adjust the creaminess of the sauce by adding more or less cream, depending on your preference.
- Pairing Suggestions: This dish pairs beautifully with a glass of Chardonnay or Pinot Noir to complement the richness of the sauce and the delicate flavors of the capon.
Capon Supreme with Morels is a luxurious and flavorful dish that transforms any meal into a memorable experience. The combination of tender poultry and rich, creamy morel sauce creates a harmony of flavors that’s perfect for celebrating the season or hosting a special dinner.
Bring the warmth and elegance of this dish to your table, and delight your guests with a recipe that’s as delicious as it is impressive. Enjoy!