2 turkey thighs -- about 2.5 lbs totalTrim 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.
1 6-oz can pitted ripe green or black olives, drained
2 7-oz cans chopped green chilies (Ortega™ is good)
1/2 c dry white wine
2 c chicken or turkey stock
1 T minced garlic
3 T olive oil
12 oz extra-wide egg noodles, boiled according to package
What's hot on Dr Daddy Cooks?
- Kosher-Style Deli Corned Beef
- Baked Flounder and Rice
- Meatballs, Peppers, Mushrooms, and Onions in a Tomato Sauce (for Pasta)
- Chicken and Rice, Italian style
- Roasted Brussels Sprouts
- Ingredient: Using Steam to Hard Cook Eggs
- Improvised Steamer for Plates and Shallow Bowls
- Fajitas
- Stuffed Pan-Grilled Pita
- Kielbasa, Cabbage, and Potato Boil
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.
Labels:
chilies,
entree,
green beans,
olives,
photo,
signature dish,
turkey
Subscribe to:
Posts (Atom)