I am not really sure which week we are on now with the Sunday Slow Suppers Group, I missed a couple during the last two weeks of Great Lent, and I am now trying to catch up.
During Jan's week, she chose braised turkey thighs, a dish she said she made many times and never the same twice. After browning the turkey thighs, you remove the skin and saute some vegetables and place everything in the oven to braise. I followed Jan's recipe without changing a thing other than cooking the meal in the electric skillet for the whole time. The turkey thighs turned out juicy and flavorful, and I served them over polenta the first night, and rice the second. Bill especially loved this meal and is already requesting a repeat.
Braised Turkey Thighs
4 tablespoons olive oil
2 turkey thighs
1 cup dry white wine
2 large onions, diced
4 medium carrots diced
3 medium stalks of celery diced
8 oz. Mushroom, sliced
4 medium cloves garlic minced
1 1/2 cups chicken stock or water
2 bay leaves
1 28 oz. Can crushed tomatoes
parmesan cheese rind (if available)
¼ cup chopped parsley for garnish
Pre heat oven to 325
Heat 2 tbs oil in a Dutch oven, over medium high.
Salt and pepper both sides of the thighs.
Brown them, about 6 minutes each side, in the oil.
Remove from pot. Pour off all the fat.
Add the next 2 tbs to the pot to get hot. Then add the onions, carrots and celery and cook about 7 or 8 minutes until soft. Add the mushrooms and garlic for another couple of minutes. Add the wine and deglaze the pot (scrape up the brown bits left on the bottom).
Mix in the stock or water, the crushed tomatoes, bay leaves and more salt and pepper. Add the cheese rind, if you have one. Remove the skin from the turkey thighs and return them to the pot, nestling them down into the liquid. It should just cover the thighs. Bring it up to a boil and then put into the oven with the lid on.
Cook until the meat is falling off the bones—about an hour and a half—maybe 2.
You can get all the meat off and serve it in the sauce or just cut large pieces off. Don’t forget to remove the cheese rind and the bay leaves.