Turkey thigh ragu


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Heat the olive oil and butter into a pan, add the bacon and cook slowly until it starts to colour. Remove the bacon, leaving the fat in the pan and set aside
  • 50ml of olive oil
  • 50g of butter
  • 6 slices of streaky bacon, cut into lardons
Add the turkey thighs to the hot fat that is left in the pan, skin side down. Fry until the skin starts to turn crispy. Turn over and seal the other side until golden brown
Remove the thighs from the pan and set aside. Add the vegetables and cook slowly until soft and just starting to colour
Add the bacon back to the pan and then the thighs and bay leaf, add the red wine and reduce until almost all gone. Add the tomatoes and cook for a couple of minutes
Add 1 litre of brown chicken stock and bring to the boil. Place a tight fitting lid on the pan and cook in a pre-heated oven at 130°C for 3 hours. Check the thighs after 3 hours, the meat should come away from the bone with ease
  • 1000ml of brown chicken stock, or turkey stock
Remove the meat from the pan and put to one side. Separate the vegetables from the liquid, by straining off the broth and reserve both. Remove the bay leaf and discard
Put the liquid back into the pan and reduce until it intensifies in flavour and reaches a syrupy consistency. This will take around 20 minutes
Add the vegetables back to the reduced sauce and cook down a little more until they are coated in a nice sauce
Remove the skin and bone from the turkey and flake the meat with your fingers. Add to the vegetable mix and warm through, season with salt and pepper
Cook some fresh pasta and mix with the sauce so that the sauce coats the pasta evenly. Serve immediately
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