Ingredients:

  • 1.5 lbs turkey thighs, bone-in skin-on
  • 2 tbsp extra virgin olive oil
  • 1 large sweet onion, sliced into half-moons
  • 8 oz cremini mushrooms, quartered
  • 1 red bell pepper, sliced into strips
  • 1 yellow bell pepper, sliced into strips
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • 0.5 tsp red pepper flakes
  • 0.5 cup dry white wine
  • 28 oz crushed tomatoes
  • 2 tbsp tomato paste
  • 0.5 cup chicken stock
  • 1 tbsp fresh parsley, chopped
  • Salt
  • Pepper

Instructions:

  1. Season the turkey thighs generously with salt and pepper.
  2. Heat olive oil in a large Dutch oven over medium-high heat. Place turkey skin-side down and sear until the skin is mahogany-colored and crisp, about 6 minutes. Flip and sear the other side for 3 minutes. Remove turkey and set aside.
  3. In the same pan with the turkey fat, add the onion and mushrooms. Cook for 5 minutes until the onions are translucent and the mushrooms smell earthy.
  4. Add the sliced bell peppers to the pot, sautéing until they begin to soften and caramelize.
  5. Stir in the minced garlic, tomato paste, dried oregano, and red pepper flakes, cooking for 1-2 minutes until fragrant.
  6. Pour in the dry white wine to deglaze the pan, scraping the bottom with a wooden spoon to release the brown bits.
  7. Add the crushed tomatoes and chicken stock. Return the turkey thighs to the pot, nestling them into the sauce.
  8. Reduce heat to low and simmer for 30-35 minutes until the turkey registers 165°F and the meat is tender. Remove from heat and let it sit for 5 minutes. Garnish with fresh parsley before serving.