Roasted Capon, Provencal-Style

More from this source
SF Gate

Comments

Add a comment

Ingredients

1 capon or roasting chicken (5 1/2

to 6 pounds)

1 cup black, oil-cured olives, pitted

1/2 cup green olives, pitted, rinsed and drained

5 tablespoons butter, softened

1 teaspoon herbes de Provence

Salt and black pepper

2 red bell peppers

2 yellow bell peppers

1/2 cup chicken broth or giblet broth (see recipe)

You might also like

Roast Capon With Lemon And Thyme
Epicurious
Roast Capon With Chile-Cilantro Rub And Roasted...
Epicurious
Roasted Capon With Fig-And-Prosciutto Stuffing
Food & Wine
Roast Capon With Chili-Cilantro Rub And Roasted...
Food.com
Capons With Garlic Gravy
Food & Wine
Grilled Capon With Salsa Verde
Food & Wine
...And The Capon You Rode In On
Food52
The Al Capone
Saveur
Capon Salad
Food & Wine
Brown Sugar-Glazed Capon With Bourbon Gravy
Cooking Light