Turkey Coq au Vin

Ingredients

• 2½ lb turkey thighs, bone-in, skin-on
• 4 oz bacon, thick-cut
• 10 oz button mushrooms
• 8 oz pearl onions
• 2 carrots
• 2 celery stalks
• 3 garlic cloves
• 2 cup dry red wine (e.g., Pinot Noir or Burgundy)
• 1½ cup chicken broth
• 1 tbsp tomato paste
• 2 tbsp all-purpose flour
• 4 fresh thyme sprigs
• 1 bay leaf
• 1 tsp salt
• ½ tsp black pepper
• 1 tbsp olive oil (optional)
• 2 tbsp fresh parsley, chopped (optional)

Steps

1. Pat turkey thighs dry and season generously with salt and pepper. Cut bacon into 1-inch pieces. Peel and halve pearl onions, slice mushrooms, dice carrots and celery, and mince garlic.
2. In a large Dutch oven or oven-safe pot, cook bacon over medium heat until crisp. Remove bacon with a slotted spoon and set aside, reserving rendered fat in the pot.
3. Sear turkey thighs in the bacon fat (add olive oil if needed) over medium-high heat until deeply browned on all sides. Remove turkey and set aside.
4. Add carrots, celery, and pearl onions to the pot and cook until softened, about 5-7 minutes. Stir in garlic and tomato paste, cooking for 1 minute more. Sprinkle flour over the vegetables and cook, stirring, for 2 minutes.
5. Deglaze the pot with red wine, scraping up any browned bits from the bottom. Bring to a simmer and cook for 5 minutes until slightly reduced. Stir in chicken broth, thyme, and bay leaf.
6. Return turkey thighs to the pot. Bring the liquid to a gentle simmer, then cover and transfer to a preheated oven at 325°F (160°C). Braise for 1 hour.
7. Add mushrooms to the pot, stir gently, and continue to braise, covered, for another 30-45 minutes, or until turkey is fork-tender. Remove thyme sprigs and bay leaf.
8. Stir in the reserved crisp bacon. Garnish with fresh parsley before serving. Serve hot, perhaps with mashed potatoes or crusty bread.