How To make Capon Of The North
-JUDI M. PHELPS 1 Capon about 6 lbs
Juice of 2 lemons 1/4 c All-purpose flour
Salt and pepper 1 c Butter
1/2 lb Bacon; diced
5 sm Yellow onions
3/4 c Irish whisky
1 Garlic clove
1/2 ts Ground allspice
1 c Dry red wine
1 c ;water
2 Egg yolks
2 tb Light cream
1 lb Pearl onions
1 lb Mushrooms
Cut up capon as for fricassee. Dip pieces into lemon juice and then into 3 tablespoons flour, seasoned with salt and pepper. Brown in butter. Add bacon and small yellow onions; sprinkle with 1 tablespoon flour, and brown again. Flame capon with Irish whisky. Add salt, pepper, garlic, and allspice. Cover with wine and simmer gently for 60 minutes or until done. For the sauce make a broth with the neck, feet, and giblets. Strain off the liquor from the bird and add to the broth. Reduce to half by rapid boiling. Thicken with raw egg yolks beaten with cream; reheat but do not boil after adding egg. Serve capon in a dish garnished with the pearl onions and mushrooms, each cooked separately in water and lemon juice. Pour part of the sauce over the capon and serve the remainder separately. Makes 8 to 10 servings. Source: Woman's Day Encyclopedia of Cookery. Shared and MM by Judi M. Phelps. jphelps@shell.portal.com or jphelps@best.com -----
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COUNTRY CAPTAIN CHICKEN RECIPE | ANGLO INDIAN CHICKEN CURRY RECIPE
Country Captain Chicken Recipe | Anglo Indian Chicken Curry Recipe | Low Spice Mild Chicken Curry | Anglo Indian Curry Chicken | Chicken Recipe Anglo Indian Style | Chicken Gravy Recipe | Mild Chicken Curry | Chicken Recipe
Ingredients for Country Captain Chicken Curry:
(Tsp-Teaspoon; Tbsp-Tablespoon)
- Chicken - 500 gms. (Legs & Thighs)
Tempering:
- Cloves- 5
- Cinnamon- 3 small pieces
- Black Peppercorns- 6-8
- Dry Red Chillies cut into small pieces- 3 whole
- Red Onions, sliced- 2 large (100 gms x 2 = 200 gms)
Spice Powders:
- Turmeric Powder-1/2 tsp
- Red Chilli Powder- 1 tsp
- Later,
- Cumin Powder- 1/2 tsp
Other Ingredients:
- Oil- 3 tbsp
- Ghee (clarified butter)- 2 tbsp
- Ginger Garlic paste- 1.5 tsp
- Salt-1 tsp
Preparation:
- Slice the onions and set aside.
- Take 3 whole dried red chillies and cut them into pieces to be used for tempering.
Process:
- Heat oil and ghee in a frying pan and add all the whole spices and sliced red onions.
- Mix and fry on medium high heat for 8-10 mins till light brown in color. Take out half the fried onions onto another plate to be added at the end.
- Now add all the chicken pieces side by side and fry on high heat for 1 min. Flip and fry on high heat for 1 min on the other side too till the color changes to white.(Total 2 mins)
- Now add the ginger garlic paste, give a mix and continue to fry on high to medium high heat for a total of 5-6 mins on both sides till the chicken is roasted.
- Now add the turmeric, red chilli powders and salt, give a mix and fry on medium heat for 4-5 mins till the masala is cooked and chicken is browned.
- Add 200 ml water, give a mix and cover & cook on low heat for 10 mins. Remove lid, add the cumin powder and give a mix. Cover & cook for another 5 mins till the chicken is cooked and gravy starts to thicken.
- Now add back the fried onions set aside earlier, give a mix and cover & cook for another 5 mins. (Spoon the gravy over the chicken pieces to coat the pieces with the gravy and onions.)
- Remove lid, mix and simmer for 2-3 mins to get the desired consistency.
#countrycaptainchicken #angloindianchickencurry #mildchickencurry #chickencurry #lowspicechickenrecipe #chickengravy #spiceeats #spiceeatsrecipes #spiceeatschicken