BRAISED CAPON WITH PEARL ONIONS
A capon is a large bird bred to have more white meat; it may have to be special-ordered from your butcher. To make it a chicken dinner, substitute a 7- to 8-eight-pound roaster; if you're not making a kosher meal, you may want to switch out the matzo meal and margarine for butter and flour.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Number Of Ingredients 9
Steps:
- Cut breasts, thighs, drumsticks, and wing drumsticks of capon into 3-inch pieces, and trim away as much excess fat as possible (or have a butcher do this for you when you buy the capon). Reserve backbone and wing tips to make stock, if desired. Place onions in a bowl of warm water, and let stand 15 minutes to loosen their skins. Peel pearl onions, and set them aside.
- Preheat oven to 325 degrees. Season capon pieces with 1 1/2 teaspoons salt and 1/8 teaspoon pepper. Season matzo meal with remaining salt and pepper, and dredge the capon pieces in matzo meal, tapping off any excess.
- Melt 2 tablespoons margarine in a large, wide, heavy casserole over medium-high heat. Arrange as many capon pieces as will fit in a single layer. Cook, turning to brown all sides well, about 10 to 15 minutes, adding remaining margarine as needed. As pieces brown, transfer them to a platter and add more pieces. When all pieces have been browned, pour off the accumulated fat. Add wine to the casserole, scrape up browned bits from the bottom with a wooden spoon, and boil for about 1 minute. Add the capon pieces and onions, and scatter the top with thyme sprigs. Add stock, bring to a boil, and cover. Place casserole in oven, and cook until tender, about 1 hour.
- Remove casserole from oven. Lift out capon pieces and onions with a slotted spoon, transfer them to a large bowl, and set casserole aside to let liquid cool. Remove and discard thyme sprigs. When cool, cover casserole and the bowl with capon pieces, and refrigerate them overnight.
- To serve, remove casserole from refrigerator, and scrape off solidified fat. Place over medium-high heat, and cook until liquid has reduced by about a quarter, skimming foam from the surface as necessary, about 20 minutes. Lower heat to medium low; return capon and onions to casserole, and cook, covered, about 15 minutes. Remove cover, raise heat to medium high, and cook until sauce has thickened and capon is heated through, about 15 minutes. Serve hot.
ROASTED CAPON
Steps:
- Preheat the oven to 425 degrees F.
- Place the capon, breast-side up, in a large roasting pan and pat the outside dry with paper towels. Sprinkle the cavity generously with salt and pepper. Place the lemons and thyme inside the cavity. Tie the legs together with kitchen string and tuck the wings under the body. Brush the capon with half of the melted butter, then sprinkle with 1 tablespoon salt and 1 teaspoon pepper. Place the onions around the capon, pour the rest of the melted butter over the onions and sprinkle the onions with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Place the capon in the oven and roast for 1 1/2 hours, until the juices run clear when you cut between the leg and the thigh.
- Remove the capon from the oven and cover the pan with aluminum foil. Allow the capon to rest for 20 minutes, then carve it and serve warm with the onions.
CARROTS AND PEARL ONIONS
A touch of sugar gives this thyme-seasoned veggie side a slightly sweet flavor. Serve sprinkled with parsley. -Sharon Arendt Schaumburg, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, bring water to a boil. Add pearl onions; boil for 3 minutes. Drain and rinse in cold water; peel. , In the same pan, cook onions in butter and 3/4 teaspoon sugar over medium heat until golden brown, stirring frequently. , Add the carrots, bacon, broth, bay leaf, thyme, salt, pepper and remaining sugar. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until carrots are tender. , Uncover; return to a boil. Cook until liquid is reduced by half. Discard bay leaf. Serve with a slotted spoon.
Nutrition Facts : Calories 157 calories, Fat 7g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 590mg sodium, Carbohydrate 19g carbohydrate (9g sugars, Fiber 4g fiber), Protein 6g protein. Diabetic Exchanges
PEARL ONIONS
"These onions were served at a restaurant I visited in Florida, and the chef's assistant shared the recipe with me. They make a unique side to many entrees."-Dixie Terry, Goreville, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a large skillet, saute onions in butter until tender. Add brown sugar and mustard; cook 2 minutes longer. Sprinkle with parsley.
Nutrition Facts : Calories 91 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 92mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
PEARL BAKED CREAM ONIONS
Pearl onions are baked with butter, cream and crushed crackers.
Provided by sal
Categories Side Dish Vegetables Onion
Time 55m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place onions in a 2 quart casserole dish and season with salt and pepper. Pour melted butter over onions and sprinkle crushed crackers on top. Pour cream over crackers.
- Bake in preheated oven for 50 minutes.
Nutrition Facts : Calories 835.7 calories, Carbohydrate 75.9 g, Cholesterol 99.5 mg, Fat 55.9 g, Fiber 1.9 g, Protein 8.4 g, SaturatedFat 23.8 g, Sodium 1165.5 mg, Sugar 10.5 g
BAKED PEARL ONIONS
Tender and buttery, these little baked onions will fit into just about any dinner menu. I dress them up with plenty of fresh herbs-rosemary, garlic, tarragon and parsley.-Marilee Cardinal, Burlington, New Jersey
Provided by Taste of Home
Time 1h5m
Yield 2 cups.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a bowl, combine onions and garlic cloves. Add butter, rosemary, salt and pepper; toss to combine. Transfer to a greased 15x10x1-in. baking pan. Bake 50-60 minutes or until onions golden brown, stirring occasionally., If desired, discard garlic before serving. Sprinkle tarragon and parsley over onions before serving.
Nutrition Facts :
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