Michael Symon wins the holiidays with this Milk Braised Capon!

2 tablespoons olive oil
6-8 pound whole capon (cut into 6 pieces, reserving wings for another use)
2 cups whole pearl onions (peeled)
8 cloves garlic (peeled, smashed)
2 quince (peeled, cut into wedges, cored)
2 tablespoons thyme leaves (roughly chopped)
1 cup white wine
1 cup chicken stock
1 cup whole milk
3 tablespoons quince paste
Kosher salt and freshly ground pepper (to taste)
parsley (roughly chopped, to garnish)

In a large saute pan over medium-high heat, add olive oil. Season the capon pieces with salt and pepper on both sides, then place in the pan skin-side down. Cook until deeply golden brown, about 5-6 minutes, then flip and brown the other side. When all of the capon pieces are browned, transfer to a plate.
Place the pan back on the heat and add the onions, garlic and a pinch of salt. Cook until the onions begin to soften and brown, about 4-5 minutes. Stir in the quince and thyme. Cook for an additional minute or two, then add the white wine. Reduce the wine by two-thirds, then add the chicken stock and milk. Season with salt and pepper and bring to a simmer. Add the capon pieces back in, skin-side up, making sure the skin does not get submerged. Simmer until the capon is cooked through, about 35-40 minutes. Remove capon from pan and whisk in the quince paste and parsley. Serve capon with sauce spooned on top.
Tip: If your local market doesn’t carry quince, apples or pears will make a great seasonal substitute!