Jan (jgk) of Keep your Feet in the Street was in charge this week - in charge of choosing the recipe for our challenge. Here is what she said:
Here's my recipe. I have made this bunches of times and probably never the same twice. So, you can easily fool with the veggies. Sometimes I throw in a handful of frozen peas at the end or grated lemon zest.
To me one of the keys is removing the skin from the thighs after they're browned.
Have fun with it!
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.
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.
Great over hearty pasta, sprinkled with the parsley and some grated parmesan.
I pretty much followed the recipe EXCEPT for the fact that I couldn't find turkey thighs (I live in a small town - what can I say), so I used chicken thighs. I'm sure it wasn't quite the same, but it was still GOOD!
We had it over polenta, and I garnished it with both parsley and cilantro. It was a huge batch, so there is plenty for another dinner. Yeah! No cooking tonight!
Thanks, Jan, for a great recipe! I am definitely going to make it again when I find some turkey thighs.