- Serves: 4
- Cook Time: 1 hour 45 minutes
- Prep Time: 10 minutes
- Effort: medium
- 200 g smoked bacon, diced
- butter, for cooking
- 2 turkey, thighs, preferably Kelly Bronze
- 200 g baby onions, such as silverskin or pearl onions, peeled
- 200 g button or small chestnut mushrooms, cleaned
- 1 carrot, peeled and diced
- 1 stick celery, diced
- 4 cloves garlic, peeled and coarsely chopped
- olive oil, for frying
- 2 sprigs thyme
- 1 bay leaf
- 500 ml port, or full-bodied red wine
- 250 ml reduced dark chicken stock
1. Preheat the oven to 180C/160Cfan/gas 4.
2. Heat a heavy-based ovenproof pan over a medium heat and brown the bacon in a bit of butter until it is crisp and the fat has rendered out.
3. Add an extra knob or two of butter to the pan, then add the turkey thighs, skin side down, and cook until the skin is crispy and golden.
4. Turn the turkey over, add the vegetables and fry gently (with another dash of oil if necessary) for 2-3 minutes until they are lightly coloured and beginning to soften.
5. Season generously with salt and freshly ground black pepper and add the herbs to the pan. Pour in the wine so that it comes halfway up the side of the thighs, making sure it doesnt touch the crispy skin.
6. Transfer the dish to the oven and cook for 1 hour-1 hour 1/2, basting now and again. Add the stock if the vegetables look as though they are drying out or if the sauce has reduced too much, and continue to bake until the turkey is cooked through and the juices run clear when tested.
7. To serve, slice the meat from the thighs and pour over the bourguignon garnish from the pan. Serve with roasted parsnips and buttered savoy cabbage.
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