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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This is based on the Belgian beef dish carbonnade à la flamande, a thick stew with bacon, beer, onions, and sugar. With turkey instead of beef, it's also like the rich French stew called ragout. Purchase 3 1/2 pounds of turkey thighs with skin and bone, or 2 1/4 pounds of skinless, boneless turkey thighs. Ingredients:
3 1/2 pounds turkey thighs |
1 teaspoon salt, divided |
1/2 teaspoon black pepper, divided |
2 teaspoons vegetable oil |
1 tablespoon butter |
4 cups thinly sliced leek (about 5 large) |
2 cups (1/2-inch) pieces carrot |
3 tablespoons all-purpose flour |
1 cup fat-free, less-sodium chicken broth |
1 tablespoon brown sugar |
1 (12-ounce) bottle amber lager |
1 tablespoon dijon mustard |
1 tablespoon white wine vinegar |
2 tablespoons chopped fresh parsley |
Directions:
1. Preheat oven to 300°.
2. Remove skin from turkey; cut meat from bones. Discard skin and bones; cut meat into 1 1/2-inch pieces. Sprinkle turkey with 1/2 teaspoon salt and 1/4 teaspoon pepper.
3. Heat oil in a small Dutch oven over medium-high heat. Add turkey; cook for 6 minutes or until browned, stirring occasionally. Remove turkey and juices from pan. Reduce heat to medium; melt butter in the pan. Add leek and carrot; cover and cook 12 minutes or until leek begins to brown, stirring occasionally.
4. Return turkey and juices to pan. Sprinkle flour over turkey mixture; stir well to coat. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, broth, sugar, and beer. Bring to a boil; cover. Place in oven. Bake at 300° for 50 minutes or until turkey is tender. Stir in mustard and vinegar; sprinkle with parsley.
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