Capon supreme with green pepper sauce

Ingredients

• 500 g Capon supreme (breast with skin and wing) (Skin intact, to dry with paper towel)
• 50 g Unsalted butter (Divided: 30 g for cooking, 20 g for finishing the sauce)
• 15 ml Neutral oil (e.g., sunflower oil) (For the first deglazing of the pan)
• 20 cl Liquid cream (heavy cream) (At room temperature)
• 15 cl Vegetable broth (Prepared with a bouillon cube and hot water)
• 15 cl Dry white wine (e.g., Sauvignon Blanc or Chardonnay)
• 1 c. à soupe Cognac (Approximately 15 ml)
• 1 c. à soupe Green peppercorn juice (Juice from a jar of green peppercorns in brine)
• 2 c. à café Whole green peppercorns (Coarsely crushed)
• 1 pincée Fleur de sel
• 1 pincée Freshly ground black pepper
• 1 brin Fresh flat‑leaf parsley (Chopped for garnish)
• 200 g Peeled chestnuts (To quickly sauté in the capon's cooking juices)

Instructions

1. Ingredient preparation

   Take all ingredients out of the refrigerator, measure the quantities, pat the capon supreme dry with paper towel and coarsely chop the green peppercorns.

   Time: PT10M

2. Heat the pan

   Heat the pan over medium‑high heat, add the oil then 30 g butter until it foams.

   Time: PT2M

   Temperature: 180°C

3. Sear the skin side of the capon

   Place the supreme skin side down in the pan, let it brown for 4‑5 minutes without moving.

   Time: PT5M

   Temperature: 180°C

4. Slow cooking of the capon

   Turn the supreme over, add the remaining butter (20 g) and cook over low heat for 15‑20 minutes, basting regularly with the cooking juices.

   Time: PT18M

   Temperature: 120°C

5. Beginning of the green pepper sauce

   In a saucepan, pour the white wine, cognac, green peppercorn juice and vegetable broth. Bring to a boil and reduce for 5 minutes.

   Time: PT5M

   Temperature: 100°C

6. Incorporate the cream

   Reduce the heat, add the liquid cream and simmer for 7‑10 minutes until slightly thickened.

   Time: PT9M

   Temperature: 80°C

7. Finishing the sauce

   Season with fleur de sel and pepper, incorporate the remaining 20 g butter while whisking until a glossy sauce is achieved.

   Time: PT2M

   Temperature: 60°C

8. Sauté the chestnuts

   In the same pan used for the capon, add the peeled chestnuts and brown them for 5 minutes in the remaining cooking juices.

   Time: PT5M

   Temperature: 150°C

9. Plating and serving

   Slice the capon supreme into medallions, arrange on the serving dish, drizzle with green pepper sauce, sprinkle with chopped parsley and add the browned chestnuts.

   Time: PT5M

Nutrition Facts

Calories

1150

Protein

45 g

Carbohydrates

15 g

Fat

80 g

Fiber

3 g