Method

Preheat the oven to 400°F.

Lightly sprinkle the chicken inside and out with salt. Rub it inside and out with a little of the olive oil.

Insert the apple wedges and dates into the breast cavity, and put the chicken breast-up in a shallow roasting  pan.  Place the pan on the center rack of the oven, reduce the heat to 300°F, and roast the chicken for 1 1/2 hours (15 minutes to the pound).  Baste the chicken with the pan juices every 10 to 15 minutes.  During the final 10 minutes of roasting, raise the oven temperature to 450°F to brown the chicken nicely.

Lift the chicken from the pan, and set it on a platter.  Remove the apples and dates from the cavity, and put them into a small bowl.  Cover the chicken to keep it warm.  Using a fork, mash the apples and dates until the mixture is quite smooth.

Pour the contents of the pan into a saucepan, add the wine and broth, and bring the liquid to a boil over high heat.  Boil it for about 10 minutes, until it is reduced by half.  Serve the sauce and mashed fruit with the capon.

Serves: 8

 

Reprinted with permission from ©Teresa Barrenechea The Basque Table: Passionate Home Cooking from Spain's Most Celebrated Cuisine, published by The Harvard Common Press   click for book review

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