INGREDIENTS

• 2 tablespoons olive oil
• 2 turkey legs (about 3 pounds total)
• Salt and pepper
• 3 1/2 oz pancetta cubes
• 9 ounces Portobello mushrooms
• 6 shallots, peeled and whole
• 2 cloves of garlic, sliced
• 1 tablespoon all-purpose flour
• 1/4 cup Cognac
• 2 cups dry red wine
• 1 cup low-sodium chicken broth
• 10 sprigs of thyme, tied together with kitchen twine

PROCEDURE

In a very wide nonstick skillet or Dutch oven medium-high heat, add the olive oil.  Season the turkey legs with salt and pepper, and add them to the pan.  Brown the turkey legs on all sides.  Then remove them to a plate, and set off to the side. Add the pancetta to the hot oil, and cook until just crisp.  Remove the pancetta with a slotted spoon, and place next to the turkey on the plate off to the side.  Add the mushrooms to the hot oil and cook until they dark and shrunken down—just a couple of minutes.  Add the garlic and shallots and stir through for about 15 seconds.  Then add the flour, and stir to coat everything in the pan.  Then, add the Cognac, and stir it into the vegetables and flour.  Then add the turkey and pancetta back into the pot, and follow with the red wine, chicken broth, and little packet of fresh thyme.  Season the pot with salt and pepper, and bring the liquid to a boil.  Then clamp a lid on the top, and simmer everything together for 3 to 4 hours.  After that, take the lid off and continue to simmer until the sauce coats the back of a spoon.  Serve with mashed potatoes, or buttered gnocchi or egg noodles.print this recipe