Turkey baked with olives

Yield: 1 servings

Measure Ingredient
¼ cup Olive oil
4 Garlic cloves; slightly crushed
2½ pounds Boned skinless turkey thighs or drumsticks; all fat, and
; sinews removed
1 cup Minced onion
¼ cup Chopped sundried tomatoes; drained
; 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
(such as Nicoise; Picholine or Kalamata)
1 tablespoon Chopped parsley
1 tablespoon Chopped chives
Salt; to taste
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@...

02-22-1997

Recipe by: John Ash

Converted by MM_Buster v2.0l.

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