Turkey Thighs Braised in Red Wine Recipe

In deep skillet large enough to snugly hold turkey thighs, heat fat over medium-high heat; lightly brown shallots. Add mushrooms and lightly brown; with slotted spoon, transfer shallots and mushrooms to bowl.

Sprinkle turkey thighs with salt and pepper; adding a little more fat if necessary to pan, brown on both sides. Add stock, wine and garlic. With kitchen string, tie together bouquet garni of parsley, thyme, bay leaf and celery; add to pan. Bring to boil; reduce heat and simmer, covered, until thighs are almost tender, about 40 minutes.

Add shallot mixture and any accumulated juices; simmer, covered, until shallots and turkey are tender, about 20 minutes. Transfer turkey to serving platter; keep warm.

Cook sauce over high heat until reduced to about 1 cup/250 mL. Remove bouquet garni. Stir cornstarch with enough water to make thin paste, then stir into sauce; cook until glossy and thickened. Spoon sauce over thighs; sprinkle with parsley.

Makes 4 servings.