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.
- 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
- Prepare the sauce: whisk together all ingredients in a small bowl and set aside.
- Prepare the stuffing: Preheat oven to 350.
- In the bowl of a food processor fitted with an “s” blade, shred all of the vegetables until fine.
- Heat oil in a large frying pan over medium heat. Add vegetables and saute, stirring occasionally, for about 5-10 minutes.
- 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.
- 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.
- 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.
- These capons freeze beautifully! Reheat loosely covered until heated through.
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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Love ❤️ Apple picking.
Looks delicious!
Please confirm – I don’t think a capon is deboned chicken thighs with skin.
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.”
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?
I definitely serve one per person. You can slice as shown in the photo, or serve it whole.
Can this be made with rolled chicken cutlets?
Yes, but you’ll need to reduce baking time.
How much would you increase time if you wanted to do bone in thighs?