WEEKDAYS 1e|12p|c
Home / Recipes / Michael Symon's Braised Turkey Thighs With Spicy Kale

Michael Symon's Braised Turkey Thighs with Spicy Kale

Braised Turkey Thighs Spicy Kale Michael Symon
  • 1
  • 2
  • 3
  • 4
  • 5
rate this recipe
comments 23
add to recipe box 
 
print recipe 
Simple and delicious!
skill level
Easy
time
60-120min
servings
10
cost
$
Contributed by : Michael Symon
So easy you;ll want it every night.
share
things you'll need.
ingredients
  • Kosher Salt
  • 4 bone-in (skin-on) turkey thighs
  • 2 tablespoons Olive Oil
  • 2 cups thinly sliced red onions
  • 2 cups large-diced peeled carrots
  • 1 pound russet potato
  • 1 jalapeno (sliced into rings)
  • 4 garlic cloves (sliced)
  • 1 1/2 cups dry white wine
  • 1 12 ounce can crushed San Marzano tomatoes
  • 2 bay leaves (fresh or dried)
  • 2 pounds kale (roughly chopped)
  • 1/2 cup toasted fresh bread crumbs
  • Grated zest of 2 lemons
  • 1/2 cup chopped fresh flat-leaf parsley
  • 2 tablespoons extra-virgin olive oil
kitchenware
  • liquidmeasuringcuppng
  • measuringcupsset4png
  • measuringspoonspng
  • sautepan1
step by step directions. We've Made Cooking As Easy As 1-2-3! print recipe 
  • step 1
    ingredients Kosher Salt
    4 bone-in (skin-on) turkey thighs
    instructions If you have the time, liberally salt the turkey the night before and refrigerate overnight.
  • step 2
    ingredients  
    instructions Allow the turkey to come to room temperature for half an hour before cooking. Pat the turkey dry.
  • step 3
    ingredients    
    instructions Preheat the oven to 375 degrees F.
  • step 4
    ingredients 2 tablespoons Olive Oil
    instructions In a large Dutch oven, heat the olive oil over medium heat. When the oil is hot, put the turkey skin-side down into the pot. Cook for 3-4 minutes, until the turkey is well browned. Flip the pieces and cook for 3-4 minutes to brown other sides. Remove the turkey from the pot and set aside on a plate.
  • step 5
    ingredients 2 cups thinly sliced red onions
    2 cups large-diced peeled carrots
    1 pound russet potato
    1 jalapeno (sliced into rings)
    4 garlic cloves (sliced)
    1 1/2 cups dry white wine
    1 12 ounce can crushed San Marzano tomatoes
    2 bay leaves (fresh or dried)
    instructions Add the onions and a good pinch of salt to the pot and cook for 1 minute. Add the carrots, jalapeno, and garlic and cook for 2 minutes. Pour in the wine and scrape up the tasty browned bits from the bottom of the pan using a wooden spoon. Cook for about 4 minutes, or until wine is reduced by half. Add the tomatoes, potatoes, and bay leaves and bring to a simmer.
  • step 6
    ingredients 2 pounds kale (roughly chopped)
    instructions Adjust for seasoning, adding salt if needed, and then add the kale. Cover the pot and cook for 5 minutes. Remove the lid and stir. Put the turkey thighs on top of the kale, put the lid back on, and put in the oven for 40 minutes, until the turkey is cooked through.
  • step 7
    ingredients 1/2 cup toasted fresh bread crumbs
    Grated zest of 2 lemons
    1/2 cup chopped fresh flat-leaf parsley
    2 tablespoons extra-virgin olive oil
    instructions Meanwhile, in a small bowl, combine the bread crumbs, lemon zest, parsley, and extra virgin olive oil.
  • step 8
    ingredients   
    instructions Remove the turkey from the oven and discard the bay leaves. Top the turkey with the bread crumb mixture. Serve family-style right from the pot.
  • print recipe 
 

abc.com

company information

partners