Wednesday, December 16, 2015

Dinde Au Vin

Dinde Au Vin is French for turkey with wine.  Although less popular then Coq Au Vin, this turkey variation of the dish packs a lot of flavor by slowly braising turkey thighs or legs to a fall-off-the-bone texture in wine and herbs. This turkey alternative also makes a great holiday alternative main dish to roast turkey or baked ham.

Traditionally Dinde au Vin is made with red wine. In the following video recipe, I chose to use white wine and added shiitake mushrooms along with the traditional root vegetables of onions and carrots.  Small potatoes (omitted in this recipe) are also a good addition to truly make this dish a one pot meal.  Enjoy.

Servings: 4
Prep Time: allow 1-4 hours for marination
Cooking Time: 1 hour 40 minutes


2 turkey thighs
salt and freshly ground pepper
4 garlic cloves chopped
1 tablespoon white vinegar
1 tablespoon butter
2 medium yellow onions roughly cut
1 large carrot peeled and roughly cut
7 oz. shiitake mushrooms
2.5 cups chicken broth
1 cup white wine
bouquet of marjoram, thyme and sage
1 bay leaf
6 cloves
chopped parsley to garnish

Quick 4 Minute Video Recipe

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