Essential Pépin: Roast Capon with Armagnac-Mushroom Sauce

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.

[esr]

I love Jacques Pepin's videos and accent. Cannot have enough of him !

[mikeinkc]

He is such a dad...notice how he's smiling when he lights the mushroom sauce, typical my dad playing by with fire!!!

[dianec]

When Jacques took the capon out of the roasting pan & Claudine said "do you want me to throw this away?" (the pan juices), Jacques looked like he was going to have a stroke just before Claudine said "just kidding!" She certainly knows her papa's gullibilities!

[Anonymoose]

Delightful! his presentations always amaze me with both their simplicity and artistry.

[joeyblackwell]

Love him, great cook, a legend. And he's a family man, which alot of people could learn from. People making negative remarks about his daughter should first take a long look in the mirror

[rustydog]

"You want me to throw this away?". Jacques blood pressure shot up.

[imari]

Looks delicious!! I'm going to try this recipe. Thanks for sharing :-)

[ARIZJOE]

I love a good capon - sometimes difficult to find in some parts of the country. We had them fresh in Ohio. The only place in Arizona frozen was Wal Mart - not so good.

[Trumpetnote]

Something I seldom see is chefs cooking with Oyster mushrooms and they in my opinion go really really well with chicken. You can slice them into strips which become the noodle in a chicken noodle soup. It's amazing.

[blueeyedbehr]

where is the video of him actually preparing the capon? that's what i'm interested in!

[byheavenlyhosts]

This looks so delicious...I recently roasted a duck...this is my next...I love Herb de Provence & tarragon...my favourites...great tip about cutting into the leg as well!!
Wonderful presentation!

[JonathanSingh]

Yeah! I can see it during Christmas time! I eat Pot Roast with potatoes and carrots and mushroom sauce.

[PEWMANFU]

I made this myself, it's so good, I'm doing it again tonight. I roast my capon on a vertical roaster in a convection oven for even cooking and crispy skin all over. I buy as many capons as a can during the holiday season so I have them for the months afterwards.

[michelleharkness]

Greetings from southcentral Texas USA 🇺🇸: wonderful: Media Technical Support People and Staff @ Jacques Pépin: thank you; again, Media Technical Support People and Staff @ Jacques Pépin, thank you

[victorcross]

He is so nice and such an intelligent able man.

[stndrds]

"This is really nice."
"Well I don't know sometimes it is sometimes it is not" lmao!!

[dross]

Nice trick to open it out for more thorough cooking through.

[Fan_Made_Videos]

Jacques Pépin and Chicken is like Jesus and Miracles

[rustydog]

How'd it go? I used the Pepin technique to de-bone an 11 lb. fresh hen turkey and transformed it into a Turkey Ballotine for New Year's day dinner and it worked great! (I practiced in early December on a large whole chicken). It was really beautiful and all I had to do was slice it like a sausage ... stuffed with a traditional sage/onion cornbread stuffing.

[amythompson]

2:58 This trick is what I’ve wanted to try for a while.