MEDITERRANEAN TURKEY SAUTÉ

By Grammie926

A wonderful, full-flavoured, exciting dish with the taste of the sun in it. The melange of vegetables means that you do not need vegetables on the side. You need a large pan for this or else use two smaller ones. Serve with Israeli couscous (the pearl-size couscous) or rice.

Ingredients

• 1 head garlic, divided into cloves (unpeeled)
• 1/4 cup (50 mL) all-purpose flour
• Salt and freshly ground pepper
• 2 lbs (1 kg) boneless turkey breasts, cut into 1-inch (2.5-cm) dice
• 3 tbsp (45 mL) olive oil
• 4 oz (125 g) thickly sliced pancetta, cut into 1-inch (2.5-cm) dice
• 11/2 cups (375 mL) diced red onion, cut into 1-inch (2.5-cm) dice
• 1 yellow pepper, cut into 1-inch (2.5-cm) dice
• 3 small zucchini, cut in 1-inch (2.5-cm) chunks
• 1 tbsp (15 mL) chopped fresh thyme
• 3 tbsp (45 mL) red wine
• 1 cup (250 ml) drained chopped canned tomatoes
• 1/2 cup (125 ml) chicken stock
• 1/2 cup (125 mL) chopped niçoise or black sun-dried olives
• 1 bay leaf
• 2 tbsp (25 mL) finely chopped parsley

Details

Servings 6
Preparation time 20mins
Cooking time 80mins

Preparation

Step 1

1 Add garlic cloves to a pot of cold water and bring to boil. Boil for 5 minutes then drain. Peel garlic cloves.

2 Combine flour, salt and pepper in a shallow dish and toss turkey pieces in seasoned flour.

3 Heat olive oil in a large frying pan over high heat. Working in batches, add turkey and brown for 2 to 3 minutes or until lightly golden and almost cooked through. Remove using a slotted spoon and reserve.

4 Turn heat to medium.

5 Add pancetta, onion, peppers, zucchini, garlic cloves and thyme and sauté until vegetables are tender-crisp and beginning to brown, about 10 minutes.

6 Turn heat to medium-high, add wine and bring to a boil. Cook for 1 minute, then add tomatoes, chicken stock, olives and bay leaf and return to a boil. Add reserved turkey and simmer for 4 minutes or until sauce is reduced and turkey is cooked through. Season with salt and pepper to taste and sprinkle with parsley.