Name: Fall Stuffed Capons
Ingredients: 5 shallots , diced; 1 container of fresh mushrooms, chopped; 1 cup raw rice; 2 cloves garlic; 2 cups broth/water; Handful of cooked chestnuts, chopped; 1/2 tsp Salt; 1 tsp Paprika; 1/2 cup duck sauce; 1 tbsp soy sauce; 1 tbsp onion soup mix; 1 tbsp honey; 1 tbsp oil; 1 tsp Smoked paprika; 1 tsp Garlic powder

CategoryChicken

Stuffing

5 shallots , diced

1 container of fresh mushrooms, chopped

1 cup raw rice

2 cloves garlic

2 cups broth/water

Handful of cooked chestnuts, chopped

1/2 tsp Salt

1 tsp Paprika

Sauce

1/2 cup duck sauce

1 tbsp soy sauce

1 tbsp onion soup mix

1 tbsp honey

1 tbsp oil

1 tsp Smoked paprika

1 tsp Garlic powder

Prepare the Rice Filling
In a saucepan, heat a drizzle of oil over medium heat. Add the shallots and sauté for a few minutes until softened. Add the mushrooms and cook together until tender and lightly browned.
Stir in the garlic, raw rice, liquid, and spices. Bring to a boil.
Cover and reduce to a simmer. Cook for 20–25 minutes, until the rice is tender and the liquid is absorbed. Set aside to cool slightly.

Assemble the Capons
Preheat the oven to 375°F.
Lay the capons flat. Place about 2 tablespoons of the rice filling in the center of each piece. Roll up tightly and place seam-side down in a baking dish. Repeat until all are stuffed.

Make the sauce:
In a bowl, whisk together all of the sauce ingredients until combined. Pour evenly over the stuffed capons.

Cover tightly and bake for 1 hour. Uncover and bake for an additional 30 minutes, until the tops are golden and the sauce has thickened.

Ingredients