Italian Poultry Stew
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 45 min.
Preparation
Ingredients
for
4
- Ingredients
- 3 Tbsps olive oil
- 2 onions (peeled and finely chopped)
- 1 ½ cups carrots (finely chopped)
- 2 Celery (finely chopped)
- 1 Orange (zested)
- 1 clove garlic cloves (finely chopped)
- 1 Tbsp thyme
- 4 Sage
- 1 Bouquet garni
- 2 Tbsps all-purpose flour
- 4 Turkey thighs (skinned)
- ⅞ cup dry white wine
- 2 cups chicken stock
- salt
- peppers
- ⅜ cup single cream
- 2 Tbsps Wholegrain Mustard
Product recommendation
... Add 75g cubed pancetta to the vegetables when frying for a smoky boost of flavour.
Preparation steps
1.
Heat the olive oil in a casserole and cook the onions, celery and carrots until softened.
2.
Add the garlic and cook for a minute, chopped sage and thyme leaves, bouquet garni and the orange zest. Reduce the heat and cook over a very gentle heat for 10 minutes.
3.
Dredge the turkey thighs in flour and sear in a hot pan for 2 minutes on each side in a little oil. Add to the casserole.
4.
Deglaze the frying pan with the white wine, scraping the base with a wooden spoon then pour into the casserole.
5.
Pour over the stock, cover with a lid and cook gently for 1 hour.
6.
Remove the turkey from the casserole, then, if liked, push the sauce through a sieve for a smoother more refined dish before serving.
7.
Return to the pan if sieved, then add the cream and mustard and reheat gently.
8.
Adjust the seasoning and serve with cooked tagliatelle and oven-dried tomatoes.
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