Onion Stuffed Chicken Capons

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I’m always a fan of a good chicken capon (boneless chicken leg) recipe – they are juicy and tender and can even be prepared ahead and frozen! This family-friendly recipe looks elegant, but it’s got a delectable filling of onions and potato – who wouldn’t love that? 

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Onion Stuffed Chicken Capons

Yield: 10 servings

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Ingredients

Sauce:

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• 1 15 oz can tomato sauce
• 4 cubes frozen garlic
• 4 cubes frozen ginger
• 2 teaspoon dried parsley
• 1/2 cup honey
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper

Onion Stuffing:

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• 2 Tablespoon oil
• 2 large onions, diced
• 2 teaspoons kosher salt, divided
• 1/2 teaspoon ground black pepper
• 1 large Idaho potato, boiled and mashed

Assembly

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• 8-10 chicken capons
• salt and pepper, for sprinkling

Instructions

1. Prepare sauce: combine all ingredients in a mixing bowl; set aside.
2. Prepare onion stuffing: Heat oil over medium heat. Add onions and one teaspoon of salt. Cook, stirring occasionally, for 20-30 minutes, until onions are a golden color. (You can speed this up by increasing heat and stirring frequently.)
3. Meanwhile, combine mashed potato with 1/2 cup prepared sauce. Once onions are ready, add to mixture and stir to combine. Set aside to cool.
4. Preheat oven to 350. Prepare a large baking dish.
5. Fill each capon with a small handful of prepared stuffing. Close around the stuffing and place seam side down into prepared pan. Repeat with remaining capons and filling.
6. Sprinkle salt and pepper generously over capons and pour remaining sauce over the tops. Cover tightly and bake for 60 minutes. Uncover and bake for an additional 30 minutes.

Notes

Plan ahead: capons can be prepared ahead and frozen, well wrapped. Rewarm covered until heated through.

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