Dieses Gericht ist schnell zuzubereiten und schmeckt am nächsten Tag noch besser; lassen Sie es vollständig in der Pfanne Soße abkühlen, dann in einem abgedeckten Topf sanft wieder aufwärmen.
This dish is easy to prepare and tastes even better the next day; let it cool completely in the pan sauce, then gently reheat it in a covered pot. Source: Everyday Food, October 2009 2 hours 30 minutes 30 minutes 4 Total time Preparation Portions Ingredients 1 tablespoon extra-virgin olive oil 2 turkey thighs (about 2 pounds total) Coarse salt and ground pepper 2 large shallots, thinly sliced 4 Cortland or Granny Smith apples, peeled, quartered, and cored 2 cups apple cider 14.5 ounces low-sodium chicken broth 2 teaspoons apple cider vinegar Directions 1. Preheat oven to 350 degrees. In a medium-sized Dutch oven or heavy pot, heat oil over medium heat. Season turkey on both sides with salt and pepper and place skin-side down in the pot. Cook until skin is golden and crispy, about 8 minutes. Transfer turkey to a plate and add shallots to the pot. Cook until shallots are soft, about 5 minutes. Add apples and cook until slightly softened, about 5 minutes. 2. Return turkey to the pot, skin-side up; add apple cider and broth. Bring to a boil, cover, and place pot in the oven. Cook for 1 1/2 hours. Uncover; cook for 30 more minutes. 3. Remove pot from oven and transfer turkey to a plate. Pour off fat from cooking liquid and stir in vinegar. Cut meat from bones (discard bones) and serve turkey with apples and pan sauce.
26.04.2023 @ 23:19
This dish is easy to prepare and tastes even better the next day; let it cool completely in the pan sauce, then gently reheat it in a covered pot. Source: Everyday Food, October 2009 2 hours 30 minutes 30 minutes 4 Total time Preparation Portions Ingredients 1 tablespoon extra-virgin olive oil 2 turkey thighs (about 2 pounds total) Coarse salt and ground pepper 2 large shallots, thinly sliced 4 Cortland or Granny Smith apples, peeled, quartered, and cored 2 cups apple cider 14.5 ounces low-sodium chicken broth 2 teaspoons apple cider vinegar Directions 1. Preheat oven to 350 degrees. In a medium-sized Dutch oven or heavy pot, heat oil over medium heat. Season turkey on both sides with salt and pepper and place skin-side down in the pot. Cook until skin is golden and crispy, about 8 minutes. Transfer turkey to a plate and add shallots to the pot. Cook until shallots are soft, about 5 minutes. Add apples and cook until slightly softened, about 5 minutes. 2. Return turkey to the pot, skin-side up; add apple cider and broth. Bring to a boil, cover, and place pot in the oven. Cook for 1 1/2 hours. Uncover; cook for 30 more minutes. 3. Remove pot from oven and transfer turkey to a plate. Pour off fat from cooking liquid and stir in vinegar. Cut meat from bones (discard bones) and serve turkey with apples and pan sauce.