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Capon supreme with green pepper sauce
A roasted capon supreme, pan‑seared then coated with a velvety green pepper sauce enriched with cognac and white wine, served with lightly grilled chestnuts. Ideal for an elegant and flavorful festive meal.
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Critical Success Points
- • Achieve a crispy skin during the initial sear.
- • Baste the capon regularly during the slow cooking.
- • Properly reduce the wine‑cognac‑broth mixture before adding the cream.
- • Incorporate the cold butter at the end for a glossy sauce.
Safety Warnings
- • Cognac and hot wine release flammable vapors; keep any open flame away.
- • Handle the hot pan with gloves or a mitt.
- • Watch out for splatters of boiling sauce.
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