Capon Salad

Preparation info
    • Difficulty


Appears in

By Alastair Little and Richard Whittington

Published 1993

  • About

The combination of succulent poached chicken with a tangy marinade is sublime. This is a classic Renaissance dish from Mantua in the Po Valley, with the sweet and sour flavours so popular in the Quattrocento. All it needs to make a perfect summer main course are some ripe tomatoes and fresh basil, or serve in smaller quantities as a starter. Since capons are hard to come by, you can use a large free-range chicken instead.