Capon Legs in an Almond Crust

Ingredients:

• 4 capon legs
• 2 cups of sliced almonds
• 2 eggs
• 1 cup of bread crumbs
• 2 tablespoons of olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 350°F.
2. Season the capon legs with salt and pepper to taste.
3. In a food processor, pulse the sliced almonds until coarsely chopped.
4. In a small bowl, beat the eggs.
5. In a separate bowl, mix the chopped almonds and breadcrumbs.
6. Dip each capon leg in the egg mixture, then coat it in the almond and breadcrumb mixture.
7. Heat olive oil in a skillet over medium-high heat. Sear each leg on both sides until golden brown, about 2 minutes per side.
8. Transfer the capon legs to a baking dish and bake for 20-25 minutes, or until cooked through.
9. Serve hot with chanterelles and potatoes with foie gras.

Chanterelles and Potatoes with Foie Gras

Ingredients:

• 1 lb of chanterelles
• 2 lbs of potatoes, peeled and diced
• 8 oz of foie gras
• 5 tablespoons of unsalted butter
• 2 cloves of garlic, minced
• Salt and pepper to taste

Instructions:

1. In a large skillet, melt 4 tablespoons of unsalted butter over medium-high heat.
2. Add the chanterelles and sauté until soft and golden brown.
3. Transfer the chanterelles to a plate and set aside.
4. In the same skillet, melt the remaining tablespoon of unsalted butter over medium-high heat.
5. Add the diced potatoes and cook until tender, about 10-15 minutes.
6. Add the minced garlic and cook for an additional 2 minutes.
7. Add the foie gras to the skillet and cook until it is melted and well combined with the potatoes.
8. Season with salt and pepper to taste.
9. Plate the chanterelles and potatoes with foie gras alongside the capon legs in almond crust and serve hot.

Verdict and Serving Suggestions:

This dish is a delicious and decadent indulgence for any food lover. The capon legs in an almond crust are juicy and flavorful, while the chanterelles and potatoes with foie gras add richness and depth to the meal. If you want to really elevate the experience, consider pairing this dish with a full-bodied red wine and finishing the meal with a rich chocolate dessert.