Turkey thigh Provençal style

Ingredients for 3 servings:

• 1 turkey thigh(s), approx. 1 kg
• 300 ml vegetable stock
• 200 ml dry white wine
• 1 can cocktail tomatoes, peeled, 400 g
• 1 can of black olives, dry-pickled, approx. 100 g
• 2 garlic cloves
• 1 tsp, heaped rosemary needles, grated, not ground
• salt and pepper
• Sugar
• spice(s) as desired
• Oil for frying

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 40 minutes

simple and delicious

Brown the turkey thigh in a little oil in a large pan until crisp on all sides, add the vegetable stock, and simmer with the lid on for about 1 to 1.5 hours, turning every half hour and adding more water if necessary; it should always be about half submerged in the stock. Then remove the thigh from the stock and set aside to cool. Drain the stock, return it to the pan, add a little more white wine, tomatoes, garlic, olives, sugar, and spices, and simmer slightly. If the sauce is too thick, add a little more wine; if it’s too thin, simmer longer; do not thicken it. In the meantime, carefully remove the meat from the bone, removing any tough tendons, and let the meat marinate in the sauce for a final touch. We like it best served with fresh ciabatta or baguette, but rice also makes a good side dish.