Mozart breakfasted heartily, and recorded in letters that he ate half a capon at the meal.
Serves two
Brown two capon (or chicken) legs in a knob of butter. Remove from the pan and add two finely sliced onions and a pinch of salt. Cook until translucent and beginning to brown. Put the meat back in the pan and add a sliced clove of garlic and a tbsp of tomato puree. Cook, stirring, for three minutes, add a tbsp of sweet paprika and a generous grind of black pepper, and deglaze the pan with 125ml white wine or vermouth. Next, stir in 400ml chicken stock, the zest from a quarter lemon and a bay leaf, and simmer for 45 minutes. Whisk two tbsp of plain flour into 200ml sour cream. Remove the pan from heat, take out the meat, and stir in the cream mix and a tbsp of lemon juice. Return the legs to the pan, bring to a simmer, scatter with parsley and eat with pasta or potatoes.
