Roast Capon With Mushroom-Armagnac Sauce

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One 8 1/2- to 9 1/2- pound(s) capon

Salt and freshly ground black pepper

2 teaspoon(s) herbes de Provence

3 tablespoon(s) unsalted butter

1 pound(s) white mushrooms, sliced 1/8 inch thick

1/2 pound(s) shitake mushrooms, stems discarded and caps sliced 1/8 inch thick

1/2 cup(s) dry vermouth or white wine

1 1/2 cup(s) chicken stock or low-sodium broth

1 cup(s) heavy cream

2 tablespoon(s) Armagnac or Cognac

2 1/2 teaspoon(s) potato starch dissolved in 2 tablespoons of water

1 tablespoon(s) chopped tarragon

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