Louisiana capon

1. Preheat the oven to th. 7-210°C. Place the capon in a large baking dish, drizzle with oil and add butter. Pour the chicken stock in the bottom of the dish. Salt and pepper. Add prunes, raisins and peanuts. Bake for 1 hour, basting often with cooking juices.

2. Let the capon stand for 10 minutes in the oven off before carving. Sprinkle with the chopped parsley. Serve hot with wild rice.

Photo credit: Sucré Salé