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!

SERVES 8

• 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)

  skipped

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.