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Cider Glazed Chicken Capons with Autumn Veggie Stuffing

August 31, 2017 by overtimecook 11 Comments

Cider Glazed Chicken Capons with Autumn Veggie Stuffing are so good, you’ll forget to be sad about the end of summer! Best part? They’re freezer friendly and perfect for Rosh Hashanah!

Guys! I have bad news for you. I think it’s time to accept that summer is o.v.e.r. Rosh Hashanah is just a few weeks away, and tomorrow is september!

But hey, it’s not all bad. I went apple picking this week, so that means that my favorite food season is here. I’ve said it a thousand times before, but I’m going to say it again right now: autumn flavors are the ultimate consolation for summer ending.I’ll take shorter days and cooler weather if it means I can have freshly picked apples, hearty soups, and comforting spices like cinnamon, ginger and nutmeg. And this recipe? It’s all about the fall flavors that I’m craving: cider, honey, cinnamon, plus sweet potato, carrot, and more. It’s a freezer friendly recipe for Rosh Hashanah, sukkos, or any regular shabbos.

So let’s sum this up: summer is ending/fall food is awesome/you need to try this capon recipe.

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Cider Glazed Capons with Autumn Veggie Stuffing
Author: Miriam Pascal, OvertimeCook.com
Serves: 8-10 servings
 
Originally published in Evergreen's Yom Tov Planner
Ingredients
  • Sauce:
  • 1 cup apple cider
  • ⅓ cup honey
  • 2 Tablespoons apple cider vinegar
  • 1 teaspoon kosher salt
  • 1 teaspoon cinnamon
  • ½ teaspoon cumin
  • ½ teaspoon ground ginger
  • ½ teaspoon chili powder
  • Stuffing:
  • 1 sweet potato, peeled
  • 1 large carrot, peeled
  • 1 medium spanish onion, peeled
  • 4 stalks celery
  • 2 Tablespoons oil
  • 1 cup bread crumbs
  • 1 egg
  • 8-10 chicken capons
  • Salt and pepper
Instructions
  1. Prepare the sauce: whisk together all ingredients in a small bowl and set aside.
  2. Prepare the stuffing: Preheat oven to 350.
  3. In the bowl of a food processor fitted with an “s” blade, shred all of the vegetables until fine.
  4. Heat oil in a large frying pan over medium heat. Add vegetables and saute, stirring occasionally, for about 5-10 minutes.
  5. Remove from heat and add ¾ cup of prepared sauce (reserve the rest for later), bread crumbs and egg. Stir after each addition until incorporated - and work quickly once the egg is added so it doesn’t get cooked.
  6. Stuff the mixture into the capons and roll the chicken around it to form a nice roulade. Place chicken into two 9x13 pans, then divide the leftover stuffing around the capons in the pan. Pour remaining sauce over the capons.
  7. Cover the pans tightly and bake for 1 hour and 20 minutes. Remove foil, raise the temperature to 400, and bake for an additional 10-15 minutes, until the tops are browned and caramelized.
Plan Ahead:
  1. These capons freeze beautifully! Reheat loosely covered until heated through.
3.2.2925

Note: Capons are deboned chicken thighs, with the skin on. If your butcher doesn’t sell them, you can ask them to make it for you.

If you liked this recipe, you’ll also love:

Braised Chicken with Apple and Sweet Potato

Pastrami Stuffed Chicken Capons

Broccoli Stuffed Chicken Capons

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Thanks for visiting! Enjoy the end of summer, and this delicious bundt cake recipe! -Miriam 

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Filed Under: Chicken, Freezer-Friendly, Holiday, Main Courses, Rosh Hashanah, Seasonal, Sukkos Tagged With: apple cider, autumn, capons, chicken, freezer friendly, Rosh Hashanah


Comments

  1. Nechamah says

    August 31, 2017 at 7:32 pm

    Love ❤️ Apple picking.

    Reply
  2. cheryl says

    August 31, 2017 at 8:02 pm

    Looks delicious!

    Please confirm – I don’t think a capon is deboned chicken thighs with skin.

    Reply
    • overtimecook says

      September 6, 2017 at 4:24 pm

      We’re actually both correct. 😉 A capon is a kind of bird, similar to but larger than a chicken. However, for some reason which I don’t understand, kosher butchers call deboned, skin-on chicken thighs “capons.”

      Reply
  3. Devorah says

    September 6, 2017 at 1:08 pm

    Hi!

    This recipe is gorgeous! One question though- how is it served? Is it one per person or do you slice it how it’s shown in the picture?

    Reply
    • overtimecook says

      September 6, 2017 at 4:17 pm

      I definitely serve one per person. You can slice as shown in the photo, or serve it whole.

      Reply
  4. Lenore says

    September 13, 2017 at 9:37 am

    Can this be made with rolled chicken cutlets?

    Reply
    • overtimecook says

      September 18, 2017 at 9:51 pm

      Yes, but you’ll need to reduce baking time.

      Reply
  5. leah says

    September 25, 2017 at 4:31 am

    How much would you increase time if you wanted to do bone in thighs?

    Reply
  6. Shari says

    September 25, 2022 at 3:36 am

    Hi. Looks delicious! I want to make the sauce to liven up a leftover fancy chicken appetizer. Do I need to boil the sauce or can I just heat it prior to serving? Thank you!!!!!

    Reply
  7. Zahava says

    August 2, 2023 at 11:53 am

    Hi,
    I made this recipe for a crowd of 70 and froze. I used skinless boneless thighs. Since the thighs are skinless, I would like to cover with a glaze so that the tops don’t look too white. Do you have any recommendations to thicken up the glaze so that I use on top?
    Thank you

    Reply
  8. Debbie Weiss says

    September 3, 2024 at 7:21 am

    Hi! Do you think this would work with chicken cutlets(white meat)? How long should I bake them?
    Thanks

    Reply

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