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Categories:
butter olive oil turkey flour bacon shallots carrot celery red wine chicken stock medium ripe tomatoes rosemary crusty bread
Viewed: 41 - Published at: a year agoIngredients
- 2 1/2 tbsp butter
- 1 tbsp olive oil
- 12 oz turkey, cut into pieces
- 1/2 cup seasoned flour
- 3 slices bacon, chopped
- 6 None shallots, peeled, halved
- 1 None carrot, roughly chopped
- 1 stalk celery, roughly chopped
- 1 cup red wine
- 1/2 cup chicken stock
- 4 None medium ripe tomatoes, roughly chopped
- 1 sprig fresh rosemary, plus extra, to serve
- None None crusty bread, to serve
Method
- Heat butter and oil in a large, heavy-bottomed saucepan over high heat. Toss turkey in flour to coat, shaking off excess. Add to pan and brown well on all sides. Remove from pan and set aside.
- Add bacon to pan along with shallots, carrot and celery. Cook for 3-4 mins, until browned, stirring occasionally. Return turkey to saucepan along with wine. Bring to a boil, stirring. Add stock, tomatoes and rosemary. Simmer gently, covered, for 1 hour 45 mins, until flesh is very tender. Remove lid and simmer for 15 mins, until slightly thickened.
- Discard any skin from turkey and return meat to pan. Season to taste. Serve with extra rosemary and crusty bread.
