Capon with Apricots and Chardonnay

CAPON WITH APRICOTS AND CHARDONNAY

Celebrate Rosh Hashanah with this succulent recipe for a Capon with Apricots and Chardonnay.

INGREDIENTS

1 capon, turkey, or chicken – cut into 8-10 pieces
1 cup shallots, diced
3 tbsp ginger, minced or grated
6 garlic cloves
2 cups Chardonnay, or white wine of your choice
2 cups chicken stock
2 sprigs rosemary
1/2 cup apricot jam
6 apricots, halved

PROCEDURE

In a large roasting pan, heat one tablespoon of olive oil over medium heat. Season poultry pieces on both sides with salt and pepper. Place in the pan, skin side down. Cook gently, letting the fat render from the skin. When the skin becomes brown and crisp, 15 minutes or so, remove to a plate. (Don’t worry about browning the other side).
Pour off excess fat from the roasting pan. Saute the shallots with a teaspoon of salt, 6-7 minutes, until they are translucent. Add garlic and ginger, sauté another minute, and then add the wine, scraping up any bits of chicken that have stuck onto the pan. Drop in the rosemary sprigs and the chicken stock, and return the meat to the pan, skin side up.
Move the roasting pan to a 350°F oven. I tend to braise this dish uncovered, so the skin stays crisp. Just keep an eye on the liquid in the pan, and if it begins to look dry, add a bit of water – a half cup at a time. It should take 45 minutes to one hour, baste once or twice if you can remember..
Just before serving, place fresh apricot halves (cut side up) into the roasting pan alongside the chicken. Turn on the broiler and let them caramelize a bit – this will also give one more shot of direct heat to the browned, crisped skin. Remove the roasting pan from the oven, and place chicken pieces onto a platter, discarding the rosemary sprigs. Whisk apricot jam into the pan juices, reducing / seasoning with salt and pepper as necessary, and pour the sauce over the chicken – you could strain it if you’re feeling fancy! Garnish with caramelized apricot halves and a fresh sprig of rosemary.