Braised turkey with vegetables

ServeS 8

Ingredients:

2 tbsp olive oil

1 tbsp butter

4 turkey breast fillets (skin on)

sea salt and freshly ground black pepper

2 onions, sliced

2 carrots, sliced

1 fennel bulb, sliced

a few fresh tarragon leaves, roughly chopped

2 cups hot chicken stock

handful of fresh flat-leaf parsley, finely chopped, to serve

zest of 1 lemon, grated, to serve

1 Preheat the oven to 350°F (180°C). Heat the oil and butter in a large frying pan, season the turkey, then cook over medium heat, stirring occasionally, for 10 minutes, or until lightly browned all over. Transfer to a shallow casserole dish.

2 Add the vegetables and tarragon and season again. Pour stock almost to the top of the dish, but not enough to cover the ingredients. Cover with a lid and cook in the oven for 40 minutes, or until the turkey and vegetables are tender.

3 Let cool completely, then remove the turkey with a slotted spoon, discard the skin, and slice the meat. Transfer to a freezer-proof container, add the sauce and vegetables, and make sure the turkey is well-covered in the sauce pour in a little cooled stock if it isn’t. Seal and freeze for up to 3 months.

4 To serve, defrost overnight in the refrigerator, then transfer to a large pan and heat gently for 15–20 minutes, or until piping hot. Top with the parsley and lemon zest and serve with a pinch of freshly ground black pepper.

Braised turkey with vegetables