Recipe courtesy of Guy Bissay
Episode: Handyman Special
Save Recipe Print
Total:
25 hr 35 min
Prep:
20 min
Inactive:
24 hr
Cook:
1 hr 15 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

In a large container, pour in 1 bottle of wine and add the capon. Refrigerate, covered, for 24 hours.

Heat 3 tablespoons butter in a large skillet over medium-high heat. Remove the capon from the marinade, and reserve the marinade. Add the capon parts to the skillet and sear on all sides, about 5 minutes per side. About halfway through the searing process add the chopped bacon.

Put the capon marinade in a large Dutch oven over medium heat. Stir in the onion, thyme, bay leaves, carrots and garlic. Add the seared capon and bacon and pour in the remaining half bottle of wine to cover the capon. Partially cover the pot with a lid and let simmer for 45 minutes.

Add the chopped mushrooms and potatoes to the Dutch oven and let simmer for another 10 minutes. Add the roux, stir to combine and let simmer for another 10 minutes. Transfer to a large serving bowl and serve.

For Roux:

In a small pot, melt the remaining 3 tablespoons of butter over medium heat. Add the flour and cook until thick and light brown in color. Whisk in about 1 cup of the simmering wine and stir until incorporated.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Potatoes au Gratin

Recipe courtesy of Jamie Deen

Perfect Potatoes au Gratin

Recipe courtesy of Ree Drummond

Coq au Vin

Recipe courtesy of Sunny Anderson

Coq Au Vin

Recipe courtesy of Danny Boome

Coq au Vin

Recipe courtesy of Emeril Lagasse

Coq Au Vin Blanc

Coq au Vin

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Coq au Vin

Recipe courtesy of Geoffrey Zakarian

Browse Reviews By Keyword