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Stuffed capon in champagne

Here is a delicious recipe for Christmas time featured by the Galician capon by Coren.


    • Start by soaking the plums in water to hydrate them.
    • Take half of the apples and wash them.
    • In a saucepan, add the lard to the garlic cloves. When hot, brown the plums first and the 250 grams of apples afterwards.
    • While everything is being browned, peel and wash the capon well, since this is going to be its stuffing.
    • Once the capon is clean, it is time to begin with the stuffing process. Add a little ball of butter with salt, pepper and a cognac glass to the mix.
    • Truss the capon with twine so it is finely shaped. Add salt and pepper on the outside.
    • Now it is time to bake the capon in the oven and, together with it, a peeled and sliced apple. The temperature of the oven needs to be around 180º. The baking time is of about 80 minutes.
    • Once the capon is browned, pour the champagne onto it and leave it inside the oven on a low fire until the wings are detached.
    • Meanwhile, prepare the sauce by beating or squeezing the apple (leave two or three slices for the garnish) together with the liquid cream and the sliced and washed mushrooms.


Place the capon on a platter and, as a garnish, the sliced baked apple with roast potatoes with skin.