French Turkey Wings à la Nice
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
2 hrs
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Total Time
2 hrs 20 mins
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Servings
4 people
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Calories
255 kcal
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Course
Main Course
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Cuisine
French
French Turkey Wings à la Nice
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I love this with meaty turkey wings, but you can of course do this with either turkey breast or the wings from chickens or a whole rabbit. Don't use the legs or thighs of turkeys, though, as they are a dark meat that doesn't work as well with this recipe.
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Ingredients
- 2 tablespoons turkey fat, or butter
- 2 tablespoons olive oil
- Wings from 2 turkeys, separated (8 pieces)
- salt
- ¾ pound button mushrooms, sliced
- 1 large onion, sliced
- 1 teaspoon dried thyme
- 1 teaspoon chopped fresh rosemary
- I teaspoon chopped fresh sage
- 2 bay leaves
- 3 garlic cloves, sliced thin
- 1 ½ cup diced tomatoes
- 1 cup white wine
- 18 to 24 black olives, sliced
- 2 tablespoons fresh tarragon, chopped
- 1 tablespoon fresh parsley, chopped
Instructions
- Heat the fat in a large, heavy lidded pot. Brown the turkey wings in this over medium-high heat. Take your time on this, and get some good browning. Salt them as they cook. Set aside pieces as they brown in a bowl.
- When the turkey has browned, add the button mushrooms and sliced onion and brown them; add some more fat or oil if you want. Salt them as they cook.
- When the onion and mushrooms are nicely browned, return the turkey wings to the pot and add the thyme, rosemary, sage, bay, garlic, tomatoes, and wine. Scrape up any browned bits stuck on the bottom of the pot with wooden spoon. Cover the pot and simmer very gently for 2 hours.
- Check the pot after about 1 hour, and add water if needed; you want the wings to braise, not be in a stew.
- When the wings are nearly done, add the olives and cook for another 5 minutes. Mix in the tarragon and parsley and serve with crusty bread, rice, or potatoes.
Notes
- Cook time reflects younger turkeys, like those you buy in the store, or jakes if we're talking wild turkeys. An old Tom will take much longer, but it will get tender eventually.
- Time. This recipe can take a while if you are using wild birds, but it will get tender eventually.
- You can use whatever fresh mushrooms you have on hand, and I really do love using porcini or morels when I have them.
- The wine should be what you drink with this. My preferences are the French whites like chardonnay, viognier, a white Cotes du Rhone or a Chenin blanc.
Nutrition Information
Show Details
Calories
255kcal
(13%)
Carbohydrates
14g
(5%)
Protein
5g
(10%)
Fat
17g
(26%)
Saturated Fat
3g
(15%)
Cholesterol
7mg
(2%)
Sodium
421mg
(18%)
Potassium
637mg
(18%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
407IU
(8%)
Vitamin C
16mg
(18%)
Calcium
100mg
(10%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 255 kcal
% Daily Value*
| Calories | 255kcal | 13% |
| Carbohydrates | 14g | 5% |
| Protein | 5g | 10% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 7mg | 2% |
| Sodium | 421mg | 18% |
| Potassium | 637mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 407IU | 8% |
| Vitamin C | 16mg | 18% |
| Calcium | 100mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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