Wednesday, October 28, 2009

Braised Turkey Thighs with Olives and Chilies

Adapted by DrDaddy and Merry from Ada Boni's Regional Cooking of Italy. A family favorite and SIGNATURE DISH.
2 turkey thighs -- about 2.5 lbs total
1 6 oz can pitted ripe black olives, drained
1 7 oz can chopped green chilies (Ortega™ is good)
1/2 c dry white wine
2 c chicken stock
1 T minced garlic
3 T olive oil
12 oz extra-wide egg noodles, boiled according to package
Trim excess skin, remove visible fat, and discard. Season both sides well with salt. Heat a deep skillet or dutch oven over medium-high heat, add oil. Fry turkey until well browned on both sides, turning occasionally. Add garlic and cook until lightly colored -- do not burn! Add wine and cook until reduced by half. Add olives, chilies, and stock.  Reduce heat to simmer, cover partly, and cook until meat is tender -- about 2 hours. Remove meat from pan, cool, and slice parallel to bone. Return to pan to reheat along with the hot noodles. Serves 4 to 6. Steamed or braised broccoli makes a nice side dish.

Braised turkey, noodles, and olives. 
Side is butter-braised green beans.

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