Turkey Coq au Vin

  • 2 turkey legs (cut into pieces)
  • 50g smoked bacon
  • 2 carrots, chopped
  • 1 onion, chopped
  • Drizzle of rapeseed oil
  • 1 stick celery
  • 1/2 head garlic
  • Sprig thyme
  • 1 bay leaf
  • Splash English brandy
  • 500ml Chapel Down red wine
  • 500ml liquid chicken stock
  • 300ml beef stock
  • For the garnish
  • 100g smoked bacon lardons
  • 100g button onions, peeled
  • 100g button mushrooms
  • Drizzle olive oil
  • 25g unsalted butter
  • 1 bunch taragon
  • 200g New potatoes (peeled and boiled)
  • 1 tbsp chopped tarragon

Place the red wine, turkey legs, bacon, carrot, onion, celery, garlic, thyme and bay leaf in a container and marinade overnight.

Drain in a colander keeping the marinade, separate the turkey from the vegetables and pat dry with kitchen paper. Pour the olive oil in a pan, season the turkey and caramelise for 3-4 minutes all over. Add the vegetables and cook for a further 2 minutes. Add the Brandy and red wine and reduce by half. Pour in the chicken and beef stock, simmer for 30 minutes or until the turkey is cooked.

In a separate pan, pour in a little rapeseed oil, add the button onions and brown for 5min, add the bacon and cook for a further 2 minutes. Finally add the mushrooms and butter, season and cook for 2 minutes.

Carefully remove the turkey legs and place in a clean pan. Pour the sauce through a fine sieve onto the legs. Add the garnish and reduce on a high heat for 2 minutes. Finish with tarragon. Serve with boiled new potatoes.

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