We all know the famous dish Coq Au Vin. Coq Au Vin is a French chicken / rooster dish where chicken thighs are braised in red wine, vegetables and aromatics to make a rich chicken that falls off the bone. The meat is super moist, rich from the red wine, and saucy perfection.

I decided to try this with turkey thighs, and was BLOWN away by how amazing it was. It really enhanced both the turkey and the traditional coq au vin dish. Turkey is a much richer meat, so it adds a depth of flavor that chicken cannot. It is also fattier, so it is more moist when it is cooked this way.

I believe that this will convert any Turkey haters into lovers. If you can get your hands on turkey thighs, you have to try cooking them like this!

This dish is great served with a potato dish to cut through the richness. I serve it with my burnished potatoes recipe. It is also perfect for Thanksgiving if you want to actually enjoy your turkey!

Ingredients:

• 6 large turkey thighs
• Salt and pepper
• 1 bottle of pinot noir
• 2 bay leaves
• 2-4 sprigs thyme
• 4 oz bacon, diced 
• 1/2 onion, diced
• 2 leeks, white part only, diced
• 1 carrot, peeled and diced
• 12 oz button mushrooms, quartered
• 2 minced garlic cloves
• 1.5 tbsp tomato paste
• 8 oz pearl onions, peeled
• ¼ cup parsley, chopped

Preparation:

STEP 1.

Season the turkey with salt and pepper. Marinate turkey with wine, bay leaf and thyme overnight in a ziploc bag.

STEP 2.

Preheat the oven to 375*F. Remove the turkey from wine marinade and pat dry with paper towels. Reserved the marinade. Add turkey to medium heat dutch oven, skin side down, until golden brown. Flip and brown the other side. Set aside.

STEP 3.

In the same pot, cook the bacon until crispy. Add the onions, leeks, carrots and mushrooms. Saute until translucent, salting as you go, around 10 minutes. Add the minced garlic and cook another 2 minutes. Add the tomato paste and coat all the vegetables. Cook for another 5 minutes. Deglaze with the wine from the bag of marinade.

STEP 4.

Add the turkey, and pearl onions. Make sure there is enough liquid to come up half the side of the turkey. Bring up to a simmer and transfer to the oven to braise for 1 hour and fifteen minutes, uncovered. 

STEP 5.

Remove from the oven and serve. Serve the sauce over the turkey and top with parsley.