Braised turkey thighs with bacon steak, mushroom salad with parsley

Cuisse de dindon braisée au steak de bacon, salade de champignons persillés
Steak de bacon | 325g
Cuisse de dindon braisée au steak de bacon, salade de champignons persillés
Steak de bacon | 325g
Cuisse de dindon braisée au steak de bacon, salade de champignons persillés

Ingredients

  • 2 skinless turkey thighs
  • 1 package of bacon steak cut into strips of 2 cm
  • 1 quart box French shallots, peeled
  • 1 garlic clove, peeled
  • 500 ml red wine
  • 500 ml water
  • 5 ml cornstarch
  • 1 quart box Nantes carrots, peeled
  • 2 quart boxes button mushrooms, washed
  • 1/2 bunch Italian parsley, leaves
  • 200 gr pearl pasta (acini di pepe)
  • 60 gr butter

Preparation

  • In a casserole, sauté bacon until crisp, reserve bacon and leave fat in the casserole.
  • Sear thighs over high heat in bacon fat, until golden brown.
  • Deglaze with wine and water, add shallots and parsley.
  • Bake uncovered at 325 °F for 4 hours, when taking out of the oven, add cornstarch.
  • After 3 1/2 hours of cooking, add the carrots and cover with a lid.
  • Sauté mushrooms in butter, add bacon and reserve.
  • Cook pasta 10 minutes, drain, add butter, season and set aside.
  • Arrange the thighs on a plate with the vegetables and the sauce.
  • Surround with pearl pasta and parsley leaves, finish by adding sautéed mushrooms with bacon steak on top.
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