Turkey Thighs in Brown Sauce |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Turkey thighs are pan seared and then cooked in a sauce of canned soup and broth with onions, mushrooms, garlic and a little sherry wine. Serve the turkey and sauce with hot cooked rice. Ingredients:
2 turkey thighs |
salt and pepper to taste |
1/2 cup all-purpose flour |
1 tablespoon poultry seasoning |
2 tablespoons olive oil |
1 small onion, sliced |
1 (8 ounce) package sliced fresh mushrooms |
2 cloves garlic, crushed |
1 cup chicken broth |
1/2 (10.75 ounce) can condensed cream of chicken soup |
2 tablespoons dry sherry |
1 1/2 teaspoons dried oregano |
1 1/2 teaspoons dried parsley |
1 teaspoon garlic powder |
Directions:
1. Rinse and pat the turkey thighs dry with paper towels, then sprinkle with salt and pepper. In a shallow bowl, mix the flour with poultry seasoning until well combined.
2. Heat the olive oil in a large skillet over medium-high heat; dredge the turkey thighs all over with the seasoned flour, shake off excess flour, then cook the turkey thighs in the hot oil until the meat is browned, about 5 minutes per side.
3. Stir the onion, mushrooms, and garlic into the pan. Stir until the mushrooms have begun to give up their juice and the onions are translucent, about 5 minutes. Whisk the chicken broth, cream of chicken soup, and sherry together in a bowl, and stir in the oregano, parsley, and garlic powder. Pour the mixture over the turkey thighs. Cover the pan, reduce heat to medium-low, and simmer until the turkey meat is no longer pink inside and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Slice the turkey thighs, and serve with sauce.
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