Braised Capon with Morel Mushrooms

Braised Capon with Morel Mushrooms


5 people made this

About this recipe: A traditional French dish, which originates from Bresse. Capon (castrated male chicken) is braised in a creamy champagne sauce with morels. Enjoy over freshly cooked pasta.


Serves: 6 

  • 1 capon
  • 1 onion, chopped
  • 100ml champagne
  • 20g butter
  • 500ml single cream
  • 80g dried morel mushrooms (or 800g fresh)
  • salt and pepper to taste

Prep:15min  ›  Cook:40min  ›  Extra time:30min soaking  ›  Ready in:1hr25min 

  1. Soak the dried morels in warm water for 30 minutes. Wash them about the 4-5 times to remove all the dirt.
  2. Cut the capon into 6 pieces (2 wings, 2 thighs and 2 breasts).
  3. Cook in a frying pan with butter and onion for 3-4 minutes until brown.
  4. Season with salt and pepper, then pour the champagne over.
  5. Reduce for 2 minutes then cover with water. Cover and cook on low heat for 20 minutes.
  6. Drain the morels and add to the pan.
  7. Add the cream and cook for another 10 minutes. Adjust seasonings if required.
  8. Serve with fresh tagliatelle and the rest of the bottle of champagne!


Are castrated cockerels. They are prized for their tender meat. You can purchase them in speciality butchers or online.

Recently viewed

Reviews (0)

Write a review

Click on stars to rate