Turkey Thighs Braised in Red Wine
Instructions:
With their dark, rich meat and somewhat coarse texture,
turkey thighs are reminiscent of pork. Substitute them
for chicken parts or pork in any braise.
3 tablespoons extra virgin olive oil
2 to 3 pounds (4 to 6) turkey thighs, skin removed if
you like, blotted dry
1 cup roughly chopped onion
1/2 cup roughly chopped carrot
1 celery stalk, roughly chopped
2 teaspoons chopped garlic
2 cups fruity red wine
1/4 cup red wine or other vinegar
3 cloves or a pinch ground cloves
3 juniper berries
1 bay leaf
1 piece orange peel (optional)
1 ounce dried porcini mushrooms or 1/2 cup sliced
shiitake mushroom caps (optional)
Stock or water as needed
Chopped fresh parsley leaves for garnish
MAKES: About 6 servings
TIME: About 11/2 hours, plus time to marinate
- Put 2 tablespoons of the oil in a Dutch oven or other heavy pot with a lid over medium-high heat. When hot, brown the thighs on all sides. Remove the thighs, pour out the fat, let the pan cool a bit, and wipe it out with a few paper towels.
- Turn the heat down to medium and add the remaining oil. When hot, add the onion, carrot, celery, and garlic. Cook, stirring, until the vegetables soften, about 5 minutes.
- Add the wine and raise the heat to medium-high. Bring to a boil and cook, stirring, for 1 minute. Add the vinegar, cloves, juniper, bay leaf, orange peel if you’re using it, and some salt and pepper and stir. Return the thighs to the pot, reduce the heat to low, and cover. The meat should cook slowly, with just a few bubbles rising from the liquid. If you’re using porcini, soak them in hot water to cover until softened, about 10 minutes.
- Turn the turkey every 15 minutes or so and add a little stock or water if the pan becomes dry. When the turkey is tender—usually about 45 minutes after covering—add the mushrooms and their strained soaking liquid, if any.
- Remove the turkey from the pot and keep it warm. Skim the fat from the surface of the remaining liquid, raise the heat to high, and reduce the liquid by about half. Check for seasoning and spoon over the turkey.
- Garnish and serve.alt and freshly ground black pepper