|1/2 cup||(125 mL) Flour|
|Salt and pepper|
|4||Maple Leaf Prime® Turkey Thighs|
|4 tbsp||(60 mL) Vegetable oil|
|1||Stalk celery, chopped|
|1||Large carrot, chopped|
|2||Beets, peeled and chopped|
|3||Cloves garlic, thinly sliced|
|1/2 cup||(125 mL) Red wine|
|1 1/2 cups||(375 mL) Chicken broth|
|1 tbsp||(15 mL) Cocoa powder|
|1 tbsp||(15 mL) Brown sugar|
PREHEAT oven to 350°F (180°C).
SEASON flour generously with salt and pepper and place in a shallow bowl. Dust each turkey thigh with flour.
HEAT 2 tbsp (30 mL) of oil in a large Dutch oven over medium-high. Add turkey thighs and sear for 1-2 minutes per side or until golden brown. Remove from the pan and transfer to a plate. Set aside.
HEAT the remaining oil in the same Dutch oven. Add onions, celery, carrots, beets and garlic. Season with salt and pepper. Cook for 5-7 minutes or until the vegetables are tender and fragrant. Add wine and broth then add all of the remaining ingredients. Bring to a boil then reduce heat to low and simmer until the liquid has reduced by half. Nestle the turkey thighs back into the pot; cover and transfer to the preheated oven for 1 ½ -2 hours or until the turkey is very tender and pulls easily away from the bone. Serve with mash potatoes and your favourite vegetables.
Can be made in a slow cooker – 3-4 hours on high or 6-8 on low.
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