Serves 6

1 capon approx. 1 kg/2.2 lbs, in chunks
1 bottle of PATAMAR Reserva Lisboa
1 tablespoon olive oil
150 g./5.2 oz bacon, cubed
12 small shallots
200 g./7 oz Paris mushrooms
1 garlic clove chopped and crushed
3 tablespoons cornflour
300 ml/1/5 cup of chicken stock
2 bay leaves
2 thyme sprigs
Sea salt, freshly ground pepper and
a handful of fresh parsley

Remove any fat from the capon, cut into chunks and leave to marinate in the wine overnight. On the following day, drain the chicken but save the marinade. Rinse and dry the capon and heat the oven to 180ºC/356ºF. Place the olive oil and bacon into a large casserole dish and sauté over a medium heat for a couple of minutes. Add the whole shallots and allow to cook for around six minutes or until golden. Then, stir in the mushrooms and garlic and cook for another two minutes, always stirring. Remove the ingredients from the casserole and place to one side. Place the capon in the casserole dish and braise until golden. Reduce the heat, add the corn starch and let it soak into the fat. Slowly add the marinade and chicken stock and heat until gently bubbling. Add the mushrooms, shallots, bacon with bay leaves, thyme and seasoning. Cover the casserole dish and cook in the oven for an hour. Serve immediately with butter rice.

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