Turkey Coq au Vin

  • Preparation Time40 mins
  • Cooking Time35 mins
  • Serves4
  • DifficultyEasy
2 turkey legs (cut into pieces)
50g smoked bacon
2 carrots, chopped
1 onion, chopped
Drizzle of rapeseed oil
1 stick celery
1/2 head garlic
Sprig thyme
1 bay leaf
Splash English brandy
500ml Chapel Down red wine
500ml liquid chicken stock
300ml beef stock

For the garnish

100g smoked bacon lardons
100g button onions, peeled
100g button mushrooms
Drizzle olive oil
25g unsalted butter
1 bunch taragon
200g New potatoes (peeled and boiled)
1 tbsp chopped tarragon

Place the red wine, turkey legs, bacon, carrot, onion, celery, garlic, thyme and bay leaf in a container and marinade overnight.

Drain in a colander keeping the marinade, separate the turkey from the vegetables and pat dry with kitchen paper. Pour the olive oil in a pan, season the turkey and caramelise for 3-4 minutes all over. Add the vegetables and cook for a further 2 minutes. Add the Brandy and red wine and reduce by half. Pour in the chicken and beef stock, simmer for 30 minutes or until the turkey is cooked.

In a separate pan, pour in a little rapeseed oil, add the button onions and brown for 5min, add the bacon and cook for a further 2 minutes. Finally add the mushrooms and butter, season and cook for 2 minutes.

Carefully remove the turkey legs and place in a clean pan. Pour the sauce through a fine sieve onto the legs. Add the garnish and reduce on a high heat for 2 minutes. Finish with tarragon. Serve with boiled new potatoes.

Turkey Coq au Vin

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