Ingredients

The following ingredients have 4 Servings
  • 6 slices bacon
  • ½ cup all purpose flour
  • salt and pepper to taste
  • 2 teaspoon herbes de provence
  • 3 lbs. turkey thighs with skin
  • 1-2 tablespoons olive oil
  • 1-2 tablespoons butter
  • 2 shallots, thinly sliced
  • ½ cup dry white wine
  • 1 1/2 cups chicken stock
  • dried or fresh parsley for topping

Instruction

  • BACON: Preheat the oven to 350 degrees Fahrenheit. Heat a large ovenproof Dutch oven or cast iron skillet over medium high heat. Cut the bacon into small pieces and fry for 5-8 minutes, stirring occasionally. When the bacon is cooked and the fat has rendered, remove from the pan with a slotted spoon and set aside in a bowl covered with Reynold’s aluminum foil, leaving the hot bacon grease in the pan. Turn down the heat, or turn it off completely, while you prep the turkey.
  • TURKEY: Mix the flour with salt and pepper and the herbes de provence. Dredge each piece of turkey in the flour mixture and transfer to the hot pan. Pan-fry the turkey for a few minutes on each side, until crisped and golden brown on the outside (but not cooked through). Remove the turkey from the pan and set aside on plate. Cover with Reynold’s aluminum foil. You may need to do this in batches depending on the size of your pan.
  • SHALLOTS: Add the shallots to the pan with a tablespoon of olive oil and butter if needed. Sauté for 5-10 minutes, until softened and fragrant and golden brown. Add the wine slowly, stirring to get all the browned bits from the bottom of the pan. Add the chicken stock and let it simmer until it reduces, about 5-10 minutes.