Provençal turkey

Dinde dite "à la provençale"Ingredients for 10 persons

  • Or turkey leg with bone : 3 Kg
  • Or turkey breast without bone : 2 Kg
  • Onions : 1 Kg
  • Tomatoes : 1 Kg
  • Potatoes : 1 Kg
  • Garlic : 5 clove
  • Olive oil : 0.25 L
  • White wine (dry) : 0.30 L
  • Salt, pepper, (as you like it)
  • Bay leaves : 2 leave
  • Thyme : bunch
  • Coriander (seads or blades)

Cooking

  1. slice thinly onions
  2. slice tomatoes in quarters
  3. Peel potatoes and cut in in quarters
  4. Break garlic cloves (but let them in their skin)
  5. Cut the turkey meat in in pieces (50g to 100g)
  6. Brown quickly by stiring, just a little bit, the turkey pieces with a glass of olive oil,
  7. Salt turkey pieces, keep them in a warm place
  8. In the same dish you used to brown turkey, add the rest of oil and brown sliced onions by stiring,
  9. Add salt and thyme
  10. When onions are « blond » (not dark brown)
  11. Add coriander and pepper
  12. Add tomatoes pieces and garlic cloves
  13. Add the white wine
  14. Simmer 5mn by stiring
  15. Add the turkey pieces
  16. Add the potatoes pieces
  17. Add water if necessary to cover turkey pieces and potatoes
  18. Test and salt as you like it
  19. Let it simmer 20 mn at the very most until potatoes are cooked

Serve Hot

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