Welcome to Iowa Public Television! If you are seeing this message, you are using a browser that does not support web standards. This site will look much better in a browser that supports web standards, but it is accessible to any browser or Internet device. Read more on our technical tips page.

Iowa Public Television

 

Home » Video » Essential Pépin: Roast Capon with Armagnac-Mushroom Sauce

<p><strong>Note:</strong> If this video does not play, you may need to download the free <a href="http://www.macromedia.com/go/getflashplayer">Flash</a> video plugin for your web browser.</p> <p><a href="http://www.macromedia.com/go/getflashplayer" target="_blank"><img alt="Get Adobe Flash Player" src="graphics/plugins/get_flash_player.gif" border="0" height="31" width="88"></a></p>
  • Essential Pepin

Essential Pépin: Roast Capon with Armagnac-Mushroom Sauce | PBS

Duration: 05:34
Program: Essential Pepin #126

This recipe is from Jacques Pépin's latest series, Essential Pépin, Episode 126: Fowl Play. Wine and mushrooms combine with the reduced juices of the chicken and Armagnac to make this dish rich and elegant. Capons (neutered and fattened chickens) are available during the holiday season in many markets. They are moist, tender, and succulent and well worth their extra cost.

Tags:

Topics:

Post Date: December 1, 2011