| Gourmet Vs. Everyday |

Stuffed Chicken Capons with Root Vegetables

Food and prop styling by Shiri Feldman
Food prep and styling by Chef Suzie Gornish
Photography by Felicia Perretti

Chaya Suri Leitner

Stuffed capons is a festive yet light dish I like to have in my Yom Tov rotation. This dish is so filling and extremely flavorful with minimal ingredients. The best part is that the filling is like a side dish! I usually serve it at the Seder when everyone is hungry but nobody wants a heavy meal, because it’s so late at night.

Sara Gold

I love capons. They’re soft and juicy and full of flavor, and they can be plated beautifully too. The stuffing had me a little wary, but boy was I surprised with the end result!


  • 8 chicken capons (boneless chicken thighs)
  • 2 potatoes
  • 1 small onion
  • 3 carrots
  • 1 sweet potato
  • 3 Tbsp potato starch
  • 1 Tbsp + 1 tsp salt, divided
  • 1½ tsp pepper, divided
  • 1 tsp paprika
  • I also used a generous sprinkle of garlic powder, because why not!
  • naval pastrami, cut into small chunks (optional)

Preheat oven to 350°F (175°C).

Shred the potatoes, onion, carrots, and sweet potato. Add potato starch, 1 Tbsp salt, and 1 tsp pepper and mix. Add naval pastrami chunks, if using.

Stuff each chicken capon with the vegetable mixture. Ensure that the chicken is tightly closed after stuffing. If there’s any extra stuffing, scatter it on the bottom of a 9x13-inch (23x33-cm) pan. Place the stuffed capons into the pan, fitting them in tightly.

Sprinkle the remaining salt, pepper, and paprika evenly over the capons. Bake, covered, for 112–2 hours, or until the chicken is fully cooked and tender.

Uncover and increase temperature to 425°F (220°C). Bake for an additional 10–15 minutes to crisp up.

Note: This dish can be prepared in advance and frozen raw. When ready to bake, thaw in the refrigerator overnight. Then bake as instructed (additional time may be needed if it’s still semi-frozen).

Note: I tested this recipe with flour instead of potato starch since I made it before Pesach and it worked out just as well.
Sara Gold

This dish was amazing! I was honestly surprised at how delicious it tasted despite the minimal ingredients. The stuffing was a welcome change from the usual heavy, starchy filling that most capon recipes call for, and it was cooked to perfection after 1½ hours. We really enjoyed it, and I can’t wait to make it again on Pesach!


(Originally featured in Family Table, Issue 890)

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