Turkey Thighs Braised in Red Wine
- Low carb
Ingredients
- 2 tbsp (30 mL) (approx) bacon fat or 1 tbsp/15 mL each butter and vegetable oil
- 8 whole small shallots
- 18 whole cremini or white mushrooms
- 4 turkey thighs (about 3 lb/1.5 kg)
- 3/4 tsp (4 mL) salt
- 1/2 tsp (2 mL) black pepper
- 1 cup (250 mL) turkey or chicken stock
- 1 cup (250 mL) dry red wine
- 2 cloves garlic, pressed or minced
- Few sprigs parsley
- Few sprigs fresh thyme, or 1/2 tsp/2 mL dried thyme
- 1 bay leaf
- 1 inner stalk celery with leaves
- 2 tsp (10 mL) cornstarch
- 2 tbsp (30 mL) chopped parsley
Preparation
In deep skillet large enough to snugly hold turkey thighs, heat fat over medium-high heat; lightly brown shallots. Add mushrooms and lightly brown; with slotted spoon, transfer shallots and mushrooms to bowl.
Sprinkle turkey thighs with salt and pepper; adding a little more fat if necessary to pan, brown on both sides. Add stock, wine and garlic. With kitchen string, tie together bouquet garni of parsley, thyme, bay leaf and celery; add to pan. Bring to boil; reduce heat and simmer, covered, until thighs are almost tender, about 40 minutes.
Add shallot mixture and any accumulated juices; simmer, covered, until shallots and turkey are tender, about 20 minutes. Transfer turkey to serving platter; keep warm.
Cook sauce over high heat until reduced to about 1 cup/250 mL. Remove bouquet garni. Stir cornstarch with enough water to make thin paste, then stir into sauce; cook until glossy and thickened. Spoon sauce over thighs; sprinkle with parsley.
Makes 4 servings.
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