At Christmas, it’s known that capon reigns supreme on Italian tables. Tradition dictates it be accompanied by hearty sides and elaborate sauces, in a feast of flavors celebrating the abundance of the holidays.
I still remember when I was a child, the scent of roasted capon spreading throughout the house, announcing the arrival of Christmas and the joy of gathering around the table. But let’s face it, sometimes after a rich starter and a substantial first course, the idea of a “classic” capon can feel a bit heavy and predictable.
This year, why not lighten up the tradition with a touch of originality?
The idea came to me during a vacation in Trentino, where I tasted an incredibly intense wild cranberry jam. I immediately thought it would pair perfectly with the delicate capon, creating a truly unique sweet and sour contrast.
And so this recipe was born: a tender and juicy capon, wrapped in a sweet and sour berry sauce. An explosion of unexpected flavors that will win over every palate!
A dish that nods to tradition, but with a creative twist that makes it fresher and lighter, perfect to end the Christmas meal without feeling too full.
This recipe is a tribute to the flavors of the holidays and the memories of my childhood, but with a touch of innovation that makes it perfect also for those who love experimenting in the kitchen.
Curious to find out how to prepare this masterpiece? Keep reading!
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 10 Minutes
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Stove, Oven, Electric oven
- Cuisine: Italian
- Seasonality: Christmas, New Year's
Ingredients
- 1 capon
- 1 tablespoon sesame oil
- 1 red onion
- 2 cloves garlic
- A few slices fresh ginger (Cut into strips)
- 3.4 oz dry white wine
- 3.4 oz chicken broth
- 1.7 oz soy sauce
- 1 tablespoon honey
- 2 tablespoons rice vinegar
- 1 teaspoon cornstarch
- 7.1 oz berries (Raspberries, blueberries z red currants)
- to taste salt
- 1 pinch black pepper
Tools
- 1 High-sided saucepan Vier
Steps
To prepare the capon with berries, start by cleaning and cutting the capon itself. It is important to avoid washing the poultry with water to prevent the spread of harmful bacteria like salmonella. Instead, pat the capon dry with kitchen paper towels to remove any residues. To cut it into pieces, start by removing the wings by making an incision at the joint and detaching them with a rotating motion. Proceed similarly with the thighs, separating them from the carcass at the joint. Divide the breast into two parts and, if desired, also separate the back. At this point, your capon is ready to be cooked according to the recipe!
After cleaning and cutting the capon into pieces, heat a tablespoon of sesame oil in a large high-sided pan. Brown the capon pieces over medium-high heat, turning them occasionally until they are golden brown on all sides.
At this point, add the finely chopped red onion, chopped garlic cloves, and grated ginger to the pan. Lower the heat and cook the vegetables for a few minutes, stirring often, until they are soft and slightly golden.
Deglaze with dry white wine, raising the heat to evaporate the alcohol content.
After deglazing with white wine and evaporating the alcohol content, add 200g of mixed berries (blueberries, raspberries, and red currants) or, if preferred, blackberries. Gently stir to distribute the berries evenly.
At this point, pour the soy sauce, honey, and rice vinegar into the pan. Mix well to combine all the ingredients and let them simmer for a few minutes over medium heat so the flavors meld together.
Finally, cover the capon and berries with the previously prepared hot chicken broth. Make sure the broth is enough to almost completely cover the capon.
At this point, it’s time to thicken the broth and give the sauce the right consistency. In a separate bowl, mix a teaspoon of cornstarch with a tablespoon of cold water until you get a smooth paste without lumps.
Pour the cornstarch paste into the pan with the capon and broth, stirring continuously with a wooden spoon. Bring everything to a boil over medium heat, continuing to stir until the sauce has thickened.
Now that the sauce is ready, transfer the capon and sauce into an oven dish. Bake in a preheated oven at 350°F and cook for about 45-60 minutes, or until the capon is golden and cooked to perfection. Remember to check the cooking by pricking the thickest part of the capon with a fork: the juices that come out should be clear. Once cooked, remove the capon from the oven and let it rest for a few minutes before serving.
Serve the capon hot, drizzled with its sweet and sour berry sauce. For an elegant touch, garnish the plate with a few fresh mint leaves and, if in season, with some pomegranate seeds which will give an additional touch of color and a pleasant acidic contrast.
You can accompany the capon with a side of basmati rice, which pairs beautifully with the sweet and sour flavors, or with steamed vegetables for a lighter dish. Enjoy your meal!
Here are some tips for storage, variations, and suggestions for the capon with berries:
Storage:
In the fridge: The cooked capon keeps in the refrigerator for 3-4 days, in an airtight container or covered with plastic wrap.
In the freezer: You can freeze the cooked capon (without the sauce) for 2-3 months. Thaw it in the refrigerator before consuming it and reheat it in the oven or pan with the sauce.
Tips:
Marinade: For a more intense flavor, you can marinate the capon pieces in the sauce for at least 30 minutes (or even overnight) in the fridge before cooking them.
Cooking: For more even cooking, make sure the capon pieces are of similar sizes.
Berries: You can use any type of berries you prefer, fresh or frozen. If using frozen ones, add them towards the end of cooking to avoid them breaking down too much.
Sauce: If the sauce turns out too runny, you can further thicken it by adding a bit of cornstarch dissolved in cold water. If it’s too thick, add a bit of chicken broth.
Garnish: For a touch of freshness, garnish the dish with fresh mint leaves or grated lemon zest.
Variations:
Spices: You can add other spices to the sauce, like cinnamon, star anise, or cloves, for a more aromatic touch.
Wine: You can also use red wine instead of white wine, for a more robust flavor.
Side Dish: In addition to basmati rice and steamed vegetables, you can accompany the capon with mashed potatoes, roasted potatoes, or polenta.
Remember: Cooking is creativity! Don’t be afraid to experiment and adapt the recipe to your personal tastes. 😊
FAQ (Frequently Asked Questions)
Can I use the whole capon instead of pieces?
Yes, of course! If you prefer, you can use a whole boneless capon. In this case, the cooking times will be longer, about 1 and a half hours –
What type of berries can I use?
You can use any type of berries you prefer, fresh or frozen. Blueberries, raspberries, blackberries, and red currants are all great. If using frozen ones, add them towards the end of cooking to avoid them breaking down too much.
Can I substitute cornstarch with flour?
Yes, you can use rice flour instead of cornstarch, but remember to use double (2 teaspoons) as it has less thickening power.
Is it necessary to marinate the capon?
It’s not mandatory, but marinating the capon in the sauce for at least 30 minutes before cooking will make it even more flavorful.
What can I serve with the capon with berries?
You can serve it with a side of basmati rice, steamed vegetables, mashed potatoes, roasted potatoes, or polenta.
What wine can I pair with this dish?
A light red wine, such as a Pinot Noir, pairs well with the dish’s sweet and sour flavors.
How can I store the cooked capon?
The cooked capon keeps in the refrigerator for 3-4 days in an airtight container. You can also freeze it (without the sauce) for 2-3 months.
Can I prepare the recipe in advance?
Yes, you can prepare the sauce and marinate the capon the day before. The next day, you only need to cook the capon in the oven.
Is this recipe suitable for children?
Yes, generally this recipe is suitable for children. However, I recommend tasting the sauce before serving it to the little ones, to ensure that the sweet and sour level is to their liking.
