Turkey, especially the thigh, is a meat that doesn’t always win everyone over because of its pronounced flavor. I admit I wasn’t a fan either: in fact, I used to avoid it whenever it appeared on the table.
Then I discovered this recipe and completely changed my mind. Today it’s one of the dishes I make most often because everyone really likes it. The result? Tender, flavorful and with an irresistible little sauce… so much so that finishing with bread to soak it up is practically mandatory!
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Cooking time: 40 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 slices turkey thigh slices
- to taste flour
- 2/3 cup peas
- 1 1/3 cup mushrooms
- 1 potato (medium)
- 1 1/2 carrot
- 1 1/2 onion
- 1 1/4 cup water
- 3.5 fl oz white wine
- extra virgin olive oil
- salt
- black pepper
- to taste butter
Preparation
Put some flour on a plate (I use re-milled durum wheat flour) and flour the turkey thigh slices one at a time.
Heat a high-sided nonstick skillet over medium-high heat and add a generous drizzle of oil. Brown the turkey slices on both sides, then remove them from the pan and set aside.
In the same pan, without changing the oil, add the chopped onion and carrot and sauté for a few minutes.
Add the potatoes cut into chunks and let them take on flavor. When they start to sizzle, also add the peas and mushrooms (champignon or mixed). Sauté everything for a few minutes.
Deglaze with the white wine and let the alcohol evaporate.
Return the turkey slices to the pan and add about 1 1/4 cups of water. Season with salt and black pepper, cover with a lid and cook for a couple of minutes over high heat.
Lower the heat and continue cooking for 20-30 minutes, stirring from time to time. If the cooking liquid dries out too much, add a little water or vegetable broth. It’s important to always maintain a slight amount of liquid (about a finger’s width, roughly 1/2 inch) to obtain a soft, flavorful sauce.When everything is cooked, remove the turkey slices and set them aside.
In the pan juices with the vegetables add one tablespoon of flour and a knob of butter. Mix well and let it reduce over medium heat for about a minute, until you obtain a thick, flavorful cream.
Then return the turkey slices to the pan, gently mix to coat them with the sauce and serve hot.
