August 8: Chunky Turkey, Potatoes, and Veggies in Red Wine Sauce

1 1/2 pounds small white boiling potatoes, cut in half
   Coarse salt
3 tablespoons extra-virgin olive oil
2 pounds turkey breast cutlets or chicken breast cutlets, cut into bite-size chunks
   Freshly ground black pepper
2 teaspoons poultry seasoning
2 tablespoons unsalted butter
1 medium yellow onion, chopped
2 cups baby carrots
2 celery ribs, cut into 2-inch lengths
12 cremini mushrooms, sliced in half if large, left whole if small
1 tablespoon fresh thyme leaves, chopped
2 large garlic cloves, chopped
1 rounded tablespoon tomato paste
1 1/3 cups good dry red wine, such as Burgundy
2 cups chicken stock or broth
1/4 cup fresh flat-leaf parsley leaves, chopped
   Crusty bread, to pass at the table

Place the potatoes and carrots in a sauce pot and cover with water. Add some salt and bring to a simmer. Cook for 12 minutes, or until fork tender.

Drain the potatoes and carrots in a colander, then return them to the pan and let them dry out on the stovetop.

While the potatoes are cooking, preheat a large skillet with high sides or a soup pot over medium-high heat with about 2 tablespoons of the EVOO. Season the turkey or chicken with salt, pepper, and poultry seasoning, add to the hot skillet, and cook until lightly browned, about 3 to 4 minutes.

Transfer the turkey to a plate and cover with aluminum foil to keep warm.

Return the skillet to medium-high heat and add the remaining tablespoon of EVOO and the butter. Add the onions, celery, mushrooms, thyme, garlic, and tomato paste and season with salt and pepper. Cook the veggies, stirring frequently, for 5 to 6 minutes.

Sprinkle the vegetables with the flour and continue to cook for 1 minute. Whisk in the red wine and simmer for 2 minutes.

Add the chicken stock and the carrots and continue to simmer the mixture for 4 to 5 minutes, or until thickened. Add the cooked potatoes and the browned turkey pieces and continue to cook for about 2 to 3 more minutes, or until the turkey is cooked through.

Add the parsley and taste for seasoning, adjusting with salt and pepper. Serve with the crusty bread.

4 SERVINGS

I made this last year and expected it to be better than it was. I changed a few things this year and it turned out much better. First, I used chicken instead of turkey. The turkey tasted very bland and tough last year, so I changed the recipe to call for either one. The chicken was very flavorful and moist. Also, I called for the carrots to be cooked with the potatoes instead of with the other veggies. Last year the carrots were still raw basically. Maybe I should have used the super thin carrots, but you can't always find those. When I cooked the carrots with the potatoes, they turned out nice and tender. This stew was very delicious.