Turkey Cacciatore

Fresh herbs and mushrooms make this easy turkey dish a family favorite. Italian for hunter, cacciatore is an American-Italian term referring to food prepared "hunter-style".

Turkey:

1/2 turkey         about 3-½ pounds of turkey, cut into pieces
¾                       cup flour
Salt and freshly ground pepper
3                       tablespoons unsalted butter
4                       tablespoons olive oil

Cacciatore :

1                       medium yellow onion, finely chopped
2                       stalks celery, finely chopped
1                       carrot, peeled and finely chopped
4                       cloves garlic, finely chopped
3                       tablespoons  fresh parsley, finely chopped
2                       tablespoons fresh rosemary, finely chopped
2                       tablespoons  fresh sage, finely chopped
1                       tablespoons  fresh thyme, finely chopped
¼                      cup cognac
1                       pound mixed mushrooms domestic, chanterelles oysters (optional)
½                     cup white wine
2                       cups chicken broth
½                      cup tomato puree
1                       bay leaf

　
Turkey:

1 .    Put turkey in a plastic bag with flour, salt and pepper. Shake and coat chicken evenly.
2 .    In a heavy skillet, heat butter and olive oil, then add turkey and brown evenly on all sides. Remove and set aside.

Cacciatore

1 .    Add onion and celery to the same pan, and sauté until onions become transparent. Add carrot, garlic and herbs, and continue to sauté until vegetables begin to caramelize.

2 .    Add cognac, scraping the bottom of the pan to release brown particles. Add mushrooms and continue to sauté. Add white wine, reduce. Add the chicken broth, tomato puree, and then add the turkey pieces. Add the bay leaf.
3 .    Transfer to a covered casserole dish in a 350-degree oven and continue to cook until chicken is done and sauce is reduced. Adjust seasonings if necessary. Remove turkey to a heated platter, and pour the sauce over top of turkey , put the turkey over spaghetti or rice . Garnish with more parsley.

Pairing :
Fumé Blanc

Light-bodied, dry white wine, with hints of citrus, melon and herbal/grassy notes, slight oak character giving the wine richness with a delicate creaminess.

Flavor Profile:

Chicken, turkey, white-fleshed fish, scallops, oysters, mussels, vegetable-based appetizers, goat cheese, feta cheese, light salads, soups or pasta, Asian food, slightly piquant sauces, asparagus, peas, bell peppers, fresh tomatoes, lemon and orange zest, chives, cilantro, chervil, dill, ginger, parsley.