Yield: 1 servings
|¼ cup||Olive oil|
|4 \N||Garlic cloves; slightly crushed|
|2½ pounds||Boned skinless turkey thighs or drumsticks; all fat, and|
|\N \N||; sinews removed|
|1 cup||Minced onion|
|¼ cup||Chopped sundried tomatoes; drained|
|\N \N||; if oil packed|
|1 tablespoon||Chopped fresh rosemary|
|1 cup||Dry white wine|
|2 cups||Rich chicken or turkey stock|
|⅛ teaspoon||Red chile flakes|
|1½ cup||Black olives|
|\N \N||(such as Nicoise; Picholine or Kalamata)|
|1 tablespoon||Chopped parsley|
|1 tablespoon||Chopped chives|
|\N \N||Salt; to taste|
|\N \N||Freshly-ground black pepper; to taste|
Heat the oil in a deep heavy casserole. Over moderate heat saute the garlic cloves until they just begin to brown. Discard garlic and brown the turkey on all sides. Add the onion, sundried tomatoes and rosemary and saute for 2 minutes longer. Add the wine, stock, chile and olives and cover and cook over very low heat (liquid should just barely simmer) for about 2 to 2½ hours or until turkey is very tender. Check to make sure there is enough liquid and, if necessary, add a bit more as dish is cooking. Remove some of the fat if desired, stir in parsley and chives, season with salt and pepper and serve immediately. This recipe yields ?? servings.
Recipe Source: THE JOHN ASH SHOW with John Ash From the TV FOOD NETWORK - (Show # JA-9760 broadcast 02-08-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: John Ash
Converted by MM_Buster v2.0l.