CAPON, RED WINE & HONEY SAUCE WITH CHESTNUTS

Prepare your capon in the usual manner & custom, according to your origins, family habits & personal wishes.

When the capon is nearly cooked add 3 tablespoonfuls of honey mixed with 1/2 pint of Red wine (preferably organic); pour over the capon. Add peeled & cooked chestnuts (250 gr) around the capon, cover lightly with greaseproof paper (to avoid burning the chestnuts), put back in the oven until capon is cooked to taste. Red wine will give an astoundingly rounded flavour added to Peter's honey & will make your Christmas Capon a real pleasure to all the family.