Capon Supreme

1 frozen capon, defrosted
1 package Good Seasons Italian dressing Mix
1 tablespoon salt
2 teaspoons cayenne
2 medium onions, quartered
1 large bell pepper, cut into 1-inch chunks
3 stalks celery, cut into 1-inch chunks
1/4 cup butter
2 tablespoons white wine
Worcestershire sauce
1 tablespoon Liquid Smoke

Preheat oven to 400F. Mix Italian dressing, salt and cayenne. Mince veggies in food processor. Melt butter in small pan on low beat and add Worcestershire sauce and Liquid Smoke. Season capon tinder skin as much as possible. Stuff cavity with vegetables and brush with butter mix. Bake 30 minutes, then reduce heat to 350F and cover capon with foil. Bake 1- 1/2 hours. Remove foil and brown 30 minutes. Spoon vegetables into gravy and add water to melt brown bits. Serve with brown rice and peas.

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Cajun Country -- New Iberia, Louisiana