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Capon in Wine

  • 11.11.2005.
  • Difficult
  • 6 – 8
  • 140 min

A legende says that a famous French cuisine recipe “Coq au Vin” was created by a chef of Julius Caesar when Gauls, after being subjected, brought to Caesar an ironic gift – an old tough capon. And who, than, may say that there is a gift without a purpose?

Ingredients 6 – 8 

  • 1 capon (around 3 kg)
  • 2 tablespoons Vegeta
  • 150 g root vegetables (celery, carrot, parsley)
  • 200 g onions
  • 3 tablespoons oil
  • 100 g carrots
  • 2 bay leaves
  • 3-4 blueberry berries
  • 1 teaspoon peppercorn
  • 400 ml soup (in which the capon was cooked)
  • 250-300 ml red wine
  • 2 teaspoons Vegeta
  • 2-3 teaspoons Wheat flour type 400 Podravka (rough)
  • 1 teaspoon Podravka plum jam


  1. 1.
    Put a capon into a deep and larger pot, add cleanned and root vegetables chopped in chunks, Vegeta and pour over enough water to cover the content of the pot.
  2. 2.
    Simmer covered at low heat for about 90 minutes. Afterwards, take the capon out and cut in smaller pieces.
  3. 3.
    Sauté finely chopped onion in the oil, add grated carrot, bay leaf, blueberries, pepper and pour under a little soup.
  4. 4.
    Than add chopped meat of capon, wine, Vegeta and simmer gently pouring under the soup until the meat is soften.
  5. 5.
    Before very ending stir in a flour mixed with water, jam and pour enough soup to get a sauce of mild thickness. Shortly cook.


Serve the capon with boiled potatoes.


You may separate the cooked meat from bones and continue simmering.


You may freeze this dish.
Freezing:Prepare the dish until the step 5. Cool down, put in one or more containers, depending on number of meals and freeze.
Thawing out: Leave the meal over night in the refrigerator, than put it into the pot with little water and gently heat. Finish the dish according to the step 5.
Keeping quality: up to 60 days.

Energy and nutritive values

Energy and nutritive values are calculated for one serving (i.e. for 1 person). If it is a dessert, energy and nutritive values have been calculated for 100 g.

Nutrient Unit of measure Amount F rda (%) M rda (%)
Energy values kcal / kJ 347 / 1.450 - -
Fat g 22,75 - -
Carbohydrates g 6,21 - -
Dietary fibre g 1,35 - -
Protein g 22,39 - -
Salt g 2,66 0 0
Vitamin A μg 5.744,30 144 115
Vitamin E mg 4,78 22 22
Vitamin C mg 12,72 17 14
Niacin mg 11,64 83 58
Potassium mg 491,12 13 13
Calcium mg 38,73 4 4
Phosphorus mg 203,06 25 25

* RDA is based on daily allowances for women of 2000 kcal, and for men of 2900 kcal at the age of 25 to 50. (Source: DRI reports - Macronutrients, Elements, Vitamins, www.nap.edu; Genesis R&D and Podravka d.d.)