- 2 double breasts of capon
- 100 gr. hazelnuts and pine nuts
- 50 gr. of prunes
- 50 gr of dried apricots
- 2 scallions
- 1 tray of figs
- 150 gr. of tiny onions
- 1 glass of white wine
- 300 ml. chicken stock
- 1 sprig of thyme
- Finely chop the scallions and saute in a saucepan When they start to brown, add the prunes, apricots, pine nuts and hazelnuts, all chopped.
- Mix well and allow to cool. Open up the the capon breasts and place the stuffing in the center. Roll up the breasts and tie with kitchen string.
- Fry the chicken and onions in a frying pan with a pinch of salt and a drizzle of olive oil until well browned. Then add a sprig of thyme and a glass of white wine. Let the wine evaporate, and then add the chicken stock.
- Allow to simmer until breasts are cooked through.
- Cut the capon into medallions and serve with scallions, fig quarters and a spoonful of sauce.
Add a few slivers of cured ham to the nut sauceAn bold red wine with good balance and lingering finish. Meaty, with notes of fine wood and creamy oak. For example, El templari from Celler Bárbara Forés, of D. O. Terra Alta made with Garnacha (64%) and Morenillo (36%).