Sewing Coolaroo Fabric

Some say that capon meat is eaten alone, it is true, yes, but I'm of the opinion that a good sauce makes this dish sublime company .
Not only can prepare roast, when the chicken is great and at home are few, it is preferable to freeze and cook for parties.

Ingredients:

capon

* Middle * 1 chopped onion

beautiful

* 3 carrots

* 3 medium pears conference

* 3

pippin apples * 1 cup of brandy

* 1 cup dry white wine

* 1 cup of broth (250 ml approx)

* 1 clove garlic

* salt and white pepper

* two or three black peppercorns 1 tablespoon

butter 1 tablespoon sugar

* oil * rice mixture (steaming, red and wild)

Preparation:

Remove the skin to capon pieces and season.

put in a pan of oil a dash generous. Gilded pieces on all sides, reserve a few seconds apart. Chop coarsely

vegetables, fruit peel and deseed.

leave it in the pan and soften in order: first the garlic, then onions, then carrots, last two pears and two apples.

With the high heat add the meat pieces, give a few laps and bathed in the liquor: wine and cognac.

Finally add a glass of white broth, a few grains of pepper and salted slightly.

We plugged and let cook, whether it is in pressure cooker or express, as we deem appropriate time, preferably stop short and return cooking to extend a little later, to let it past.

If traditional pan at least an hour watching is not missing and adding broth if necessary.

Apart boil rice in plenty of lightly salted water.

This case was vaporized mixture of red and wild, as indicated by the manufacturer: 18 minutes. Drain and reserve.

The pear and apple peels which we will set aside and chop to taste.

In a frying pan

a thread of oil, a tablespoon of butter and a tablespoon of sugar.

On it we put the fruit to caramelize until they are golden brown and soften slightly.

We found that the chicken is cooked through but not undone. Remove the meat from the pot and pass the sauce through a pass-or blender puree.

salt if necessary.

serve a piece of capon with rice, fruit and caramel sauce. Leaving

about good bread because it will be very necessary.