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When most people think of french cuisine they think it is complicated fancy food with delicate sauces and fancier desserts (some of it is). For me there are two different kinds of french cuisine. There are the famous hotels and michelin 3 star rated restaurants where the food is very serious and perfectly cooked and plated. The other is the no non-sense country cooking of the farmers, wine makers and local bistros that support them. This country style is what I had in mind when I wanted to make this dish.  A “fricassee” is a stew of white meat lightly seared and then simmered in broth til done. The dish is finished by reducing the liquid to the desired thickness or by adding cream and butter to finish it. Trying to think like a country cook I used whatever I had in the kitchen. This dish came out much better than I had hoped. I season my turkey with salt and pepper. Seared the meat in olive oil. Took the meat out of the pan and lightly sauteed my vegetables (carrot, onion, fennel, red and green pepper) with the thyme and garlic. Deglazed the pan with dry vermouth. Put the meat on top of the vegetables and poured in enough stock to go halfway up the drumsticks. Brought to a boil, covered and lowered to a simmer for about 45 minutes. I uncovered the pan and simmered 20 to 30 more minutes and removed the meat and vegetables. I reduced the broth a bit longer til I was happy with the thickness. I added more salt and pepper. I placed the vegetables over white rice and broth and added the meat pulled off the bone. I really enjoyed this and the house smelled good for hours.   

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