Braised Dark Meat Turkey over Egg Noodles

niedziela, 9 lutego 2014

4 -5 lbs turkey wings, and drumsticks (or chicken)
salt and pepper
1/4 cup vegetable oil
1 -2 large onion, diced in 1/2-inch pieces
4 carrots, peeled, halved lengthwise, and diced in 1/2-inch pieces
4 stalks celery, bottoms and tips removed, halved lengthwise, and diced in 1/2-inch pieces
6 ounces tomato paste
1 cup chicken broth
1/4 cup cider vinegar (try half balsamic vinegar)
12 ounces ale (or lager beer, or try wine)
6 -8 garlic cloves, peeled and smashed
1 cup pitted oil-cured olives
2 large fresh rosemary sprigs (or 1 tsp. dried)
cooked egg noodles, for serving

1 Generously salt and pepper the turkey.
2 Heat 2 tablespoons oil in a large heavy pot or Dutch oven over high heat. Add the turkey wings and drumsticks and brown evenly on all sides. Do this in batches if necessary.
3 When browned, remove the turkey from the pot. Reduce the heat to medium-high and add onions, carrots, and celery and cook until tender. Add tomato paste and cook, stirring, until it is mixed in well. Add all remaining ingredients, except olives and rosemary, and stir until everything is mixed well. Bring this liquid to a simmer, then add the turkey back to the pot, along with the olives and rosemary, and bring to a simmer. Cook about 3-3 1/2 hours over a low flame at a low simmer until the turkey meat falls off the bone easily with just a little nudge from a fork(or throw in a crockpot at this point and cook on high for 3-3 1/2 hours-or low for 6-8 hours). Remove rosemary sprigs and serve over hot egg noodles. Enjoy!
4 Note: During cooking, occasionally check to see if the turkey is getting too browned or dried where not submerged under the braising liquid. If so, stir into the liquid and continue cooking.

Golden Mercies