Roast Capon with Mushroom-Armagnac Sauce
Capons are very large, neutered roosters that often have an intense chicken flavor. In this recipe, Jacques Pépin roasts the bird simply, then makes a mushroom-Armagnac sauce enriched with cream, vermouth and the pan juices from the capon.
Recipes from Essential Pépin by Jacques Pépin. Copyright © 2011 by Jacques Pépin. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
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