Recipes
Capon in Wine
A legende says that a famous French cuisine recipe “Coq au Vin” was created by a chef of Julius Caesar when Gauls, after being subjected, brought to Caesar an ironic gift – an old tough capon. And who, than, may say that there is a gift without a purpose?
| Preparation time | 2 h 20 min |
|---|---|
| Demanding |  |
| Energetic value | 347 kcal / 1450 kJ |
| Table of nutritive values | |
Ingredients
 | 6 — 8 |
|---|---|
| 1 | capon (around 3 kg) |
| 2 tablespoons | Vegeta |
| 150 g | root vegetables (celery, carrot, parsley) |
| 200 g | onions |
| 3 tablespoons | oil |
| 100 g | carrots |
| 2 | bay leaves |
| 3-4 | blueberry berries |
| 1 teaspoon | peppercorn |
| 400 ml | soup (in which the capon was cooked) |
| 250-300 ml | red wine |
| 2 teaspoons | Vegeta |
| 2-3 teaspoons | Wheat flour type 400 Podravka (rough) |
| 1 teaspoon | Podravka plum jam |
Preparation
- Put a capon into a deep and larger pot, add cleanned and root vegetables chopped in chunks, Vegeta and pour over enough water to cover the content of the pot.
- Simmer covered at low heat for about 90 minutes. Afterwards, take the capon out and cut in smaller pieces.
- Sauté finely chopped onion in the oil, add grated carrot, bay leaf, blueberries, pepper and pour under a little soup.
- Than add chopped meat of capon, wine, Vegeta and simmer gently pouring under the soup until the meat is soften.
- Before very ending stir in a flour mixed with water, jam and pour enough soup to get a sauce of mild thickness. Shortly cook.
Serving
Serve the capon with boiled potatoes.
Advice
You may separate the cooked meat from bones and continue simmering.
You may freeze this dish.
Freezing:Prepare the dish until the step 5. Cool down, put in one or more containers, depending on number of meals and freeze.
Thawing out: Leave the meal over night in the refrigerator, than put it into the pot with little water and gently heat. Finish the dish according to the step 5.
Keeping quality: up to 60 days.
Nutritional values
Energetic and nutritional values have been calculated per meal.
| Nutrient | Unit of measurement | Quantity | RDA (%) | |
|---|---|---|---|---|
| Women* | men* | |||
| Total proteins | g | 22,39 | - | - |
| Total carbohydrates | g | 6,21 | - | - |
| Total fat | g | 22,75 | - | - |
| Diet fibres | g | 1,35 | - | - |
| Cholesterol | mg | 126,25 | - | - |
| Vitamin A | IU | 5744,30 | 144 | 115 |
| Niacin | mg | 11,64 | 83 | 58 |
| Vitamin C | mg | 12,72 | 17 | 14 |
| Vitamin E | IU | 4,78 | 22 | 22 |
| Calcium | mg | 38,73 | 4 | 4 |
| Phosphor | mg | 203,06 | 25 | 25 |
| Potassium | mg | 491,12 | 13 | 13 |
| Sodium | g | 1,06 | 0 | 0 |
* RDA is based on daily intake for women of 2000 kcal, for men 2900 kcal, from 25 to 50 years of age. (Data source: DRI reports - Macronutrients, Elements, Vitamins, www.nap.edu; Genesis R&D and Podravka d.d.)
