6 servings / Preparation 30 minutes / Baking about 2 hours
| 2 turkey thighs, about 1½ kg total 15 shallots or small yellow onions (about 750 g total), peeled but left whole 2 cloves of garlic, peeled but whole 200 ml chicken stock 400g canned tomatoes 4 sprigs of thyme 2 bay leaves salt and freshly ground pepper |
1. While I'm preheating the oven to 220°C, I heat the oil in an ovenproof casserole on the stove. I wash the turkey thighs, dry them, salt them, and fry them in the casserole until browned on all sides, 3-4 minutes per side. Then I take them out and set them aside. 2. I turn down the heat a little, add shallots or onions to the oil and fry for about
10 minutes, until they start to caramelize. I add the garlic, fry for about a minute more, then pour the broth, tomatoes and bay leaves into the casserole. Then I put the meat in the casserole, season with salt, pepper and cover with thyme. I cover the casserole and put it in the oven. 3. I stew for 30–45 minutes at 220 °C, then I reduce the temperature to 180 °C and bake for another 1½–2 hours, depending on the size of the meat. About 45 minutes before the end of baking, I remove the lid from the casserole and occasionally pour the baked juice over the thighs. I usually serve the turkey thighs with mashed potatoes or just eat them with fresh bread.
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