TURKEY THIGHS WITH PROSCIUTTO, TOMATOES, OLIVES AND THEN SOME . . .

Turkey Thighs With Prosciutto, Tomatoes, Olives and Then Some . . . image

All measurements and timing approximate.

Provided by Mark Bittman

Categories dinner, lunch

Time 2h30m

Yield 4 or more servings

Number Of Ingredients 11

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Ingredients

2 tablespoons extra virgin olive oil
Some diced prosciutto (ideally from a chunk, not thin slices)
2 turkey thighs
Salt and pepper
2 thyme sprigs
2 cups chopped aromatic vegetables, like celery, carrots, mushrooms, and/or onions
2 or more whole garlic cloves
1 cup good black olives, pitted or not
1 cup chopped tomatoes, or slices cherry or grape tomatoes
Water, red wine or stock
Chopped herbs for garnish

Steps:

Lightly brown the prosciutto in the oil, then scoop it out of there. Brown the turkey thighs in the same fat, sprinkling with salt and pepper and adding the thyme as they cook. Get the skin side good and brown but don't worry about the other side much. Remove and set aside. Preheat the oven to 200 degrees.
Cook the vegetables and garlic together in the same pan, stirring and seasoning with salt and pepper as you cook. When they're a bit softened, toss in the olives and tomatoes; lay the thighs, crisp side up, on there. Add liquid to come just to the bottom of the thighs and bake, checking occasionally to make sure the vegetables don't dry out (you might stir them once or twice also). When the turkey is tender, it's done. Garnish if you like and serve.

Nutrition Facts : @context http, Calories 733, UnsaturatedFat 24 grams, Carbohydrate 13 grams, Fat 38 grams, Fiber 4 grams, Protein 82 grams, SaturatedFat 10 grams, Sodium 1337 milligrams, Sugar 5 grams