Turkey stew with mushrooms and potatoes

Ingredients

For 1 serving

• Turkey legs160 g
• Button mushrooms150 g
• Potatoes160 g
• Onion40 g
• White wine50 ml
• Rosemaryto taste
• Tomato paste10 g
• Chicken broth200 ml
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

Contains: celery, sulphites,

In season: September – November

Method

1. Peel and finely chop the onion; cut the turkey thighs into cubes of about 3 cm, removing skin and sinew.
2. Heat the oil in a casserole over medium heat and soften the onion for 3–4 minutes, until translucent; turn up the heat, add the turkey and brown for 5 minutes, until golden on all sides.
3. Deglaze with the white wine and let it bubble for 1–2 minutes, until the smell of alcohol has gone; stir in the tomato purée, rosemary and chicken stock, cover and cook over low heat for 20 minutes.
4. Meanwhile peel the potatoes and cut them into cubes of about 2 cm; wipe the mushrooms with a damp cloth, trim the earthy base of the stalks and slice them.
5. Add the potatoes and mushrooms, season with salt and pepper and cook covered for another 20 minutes, until the potatoes are tender and the sauce has thickened; if it gets too dry add a splash of water.
6. Remove the rosemary sprig and serve hot.