Capon with cider and apples
Ingredients
Instructions
- 1 farm capon
- 6 Apples
- 30 cl Raw cider
- 2 sprigs of thyme
- 3 bay leaves
- 1 knob of butter
- Salt
- Pepper
- Preheat the oven to 165°C (th.5/6). Heat the butter in a casserole dish and brown the capon on all sides.
- Salt and pepper, add the thyme and bay leaf then for in the cider and a little water. Put in the oven and cook for 2h30, basting the capon regularly.
- Rinse the apples without peeling them then cut them into quarters. Place them in the casserole dish and continue cooking for 30 minutes. Serve hot.
Suggestion: serve with a pan of chestnuts and mushrooms.
Capon with cider and apples
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