Dinde Au Vin Recipe
If you thought the slow cooker was just a weeknight dinner tool, think again. Our Dinde Au Vin is a company-worthy turkey thigh recipe that’s full of savory flavor. Our recipe is rich enough for entertaining but easy enough for a Monday night. Pancetta, cremini mushrooms, garlic, carrots, pearl onions, thyme, and dry red wine are just a few of the ingredients that come together to make this elegant entrée. You’ll definitely want to bookmark this one and file it under “new favorites.”
- 4 ounces pancetta, diced
- 4 bone-in turkey thighs, skinned (about 4 lb.)
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 pound cremini mushrooms, quartered
- 4 garlic cloves, peeled and smashed
- 2 cups diced carrots
- 8 ounces frozen pearl onions
- 2 fresh thyme sprigs
- 1 cup dry red wine
- 1 bay leaf
- 1 cup chicken stock
- 2 tablespoons unsalted butter, cubed
- 2 tablespoons finely chopped fresh parsley
- 2 tablespoons white balsamic vinegar
- Table salt and black pepper
How to Make
Cook pancetta in a large skillet over medium 5 to 7 minutes or until crisp. Drain pancetta on paper towels, reserving drippings in skillet.
Season turkey with salt and pepper. Cook turkey in hot drippings over medium-high 4 minutes on each side or until well browned. Place in a 5- or 6-quart slow cooker.
Add mushrooms and garlic to skillet; cook 8 minutes, stirring occasionally, or until mushrooms are browned. Add carrots, onions, and thyme; cook 5 minutes or until carrots and onions are lightly browned. Add wine to skillet, and cook 1 minute, stirring to loosen any browned bits from bottom of skillet. Pour over turkey in slow cooker; stir in pancetta, bay leaf, and chicken stock.
Cover and cook on LOW for 5 hours or until turkey is very tender and removes easily from the bone.
Transfer turkey and vegetables to a serving platter; keep warm. Pour liquid from slow cooker through a strainer into a measuring cup, and let stand 5 minutes. Skim fat from surface and discard; pour remaining liquid into a medium saucepan. Bring to a boil over medium-high; reduce heat to medium, and simmer 12 minutes or until sauce coats the back of a spoon. Whisk in butter, parsley, and white balsamic vinegar. Season with salt and pepper to taste. Serve turkey and vegetables with sauce.