Turkey thighs with green beans and mushrooms

Name: Turkey thighs with green beans and mushrooms - Tincuta P.
Ingredients: 3; 4 turkey thighs; 1 white onion; 1 carrot; 1/2 red bell pepper; 2 cloves of garlic; 1/2 jar of green beans; 1 can of mushrooms; a few broccoli florets; olive oil; a little butter; 50 ml white wine; salt/pepper/ginger

Meat - Turkey thighs with green beans and mushrooms by Tincuta P. - Recipia

I usually make this recipe when I have turkey thighs and need to use green beans or canned mushrooms. It's not a complicated recipe, but everything turns out well if you follow the steps. The clay pot really enhances the flavor and texture, especially for those who want something without a lot of sauce and with firm vegetables. Quick Info Total time: about 1 hour and 30 minutes Preparation time: 20 minutes Cooking/baking time: 1 hour (in the oven) Servings: 3-4 people Difficulty: easy to medium Recipe type: main dish baked, dinner or lunch Ingredients 3-4 turkey thighs 1 white onion 1 carrot 1/2 bell pepper 2 garlic cloves 1/2 jar green beans (I use them straight from the jar or canned) 1 can of mushrooms (drained) a few broccoli florets olive oil (for sautéing) a little butter (for browning the thighs) 50 ml white wine 1 glass of water salt, pepper, ginger (fresh or powdered, depending on what I have on hand) Preparation method 1. Finely chop the onion and sauté it in olive oil in a large skillet. Stir, making sure not to burn the onion, just to soften it slightly. 2. Add the sliced carrot and diced bell pepper. Sprinkle the spices over them: salt, pepper, and a little ginger. Sauté for 2-3 minutes over medium heat, just enough to blend the flavors. 3. Drain the green beans and mushrooms. In a clay pot, place the green beans and drained mushrooms. Top with the sautéed vegetables and gently mix with a spoon to distribute evenly. 4. Sear the turkey thighs for a few minutes in a skillet with a little butter over medium heat, just to get a bit of color on the outside. Do not cook them completely, just lightly brown them. 5. Place the thighs over the mixture of green beans and vegetables in the clay pot. Nestle small broccoli florets among them without overcrowding. 6. Pour the white wine and a glass of water over everything. It shouldn’t completely cover the vegetables, just enough liquid at the bottom. 7. Cover the clay pot (or use foil if it doesn’t have a lid) and place it in the oven at about 180°C. Bake for about 1 hour, but check at 30 minutes; if the liquid has reduced too much, add a little warm water. Turn the thighs halfway through for even cooking. 8. About 10-15 minutes before finishing, add the sliced garlic on top of the meat and vegetables. Let it cook on the surface without burying it. 9. Remove the pot from the oven when the thighs are well cooked and the vegetables are tender but not mushy. Serve hot, directly from the pot or portioned. Why I make this recipe often It works well when I have canned vegetables and don’t want to cook something with too much sauce. The turkey thighs come out tender. It’s easy to adapt and doesn’t require a lot of dirty dishes. It can be made in advance for a day without losing flavor. Tips and variations Tips The clay pot helps with texture, but if you don’t have one, a heat-resistant glass dish will work too. If you’re using thicker thighs, extend the baking time by 10-15 minutes. Don’t add the broccoli at the beginning, as it will become too soft. Substitutions You can swap broccoli for cauliflower if that’s what you have on hand. Green beans can be replaced with frozen green beans. Mushrooms can be fresh if you have time to sauté them before adding them to the pot. Variations If you like, add a bit of thyme or rosemary while sautéing for a different flavor. You can use chicken thighs instead of turkey, but reduce the baking time by 10-15 minutes. Serving ideas It’s great on its own, but you can serve it with a slice of fresh bread or polenta. It also pairs well with a salad of raw cabbage or beetroot if you want something refreshing. Frequently asked questions Can I use fresh mushrooms? Yes, but you need to cook them separately in a skillet to eliminate the moisture before adding them to the beans before baking. What if I don’t have a clay pot? You can use any ceramic or heat-resistant glass dish, just make sure to cover it with a lid or foil at the beginning to prevent the liquid from evaporating too quickly. Does it have to be white wine? No, you can also use a little water or vegetable broth if you don’t have wine. The wine enhances the flavor, but it’s not essential. Can the recipe be made only on the stovetop? I don’t recommend it. In the oven, the vegetables and thighs cook more evenly, and the flavor is different. Nutritional values Estimate per serving (for 4 servings): Calories: approximately 320-380 kcal Protein: 30-35g Fat: 12-16g Carbohydrates: 14-18g Values may vary depending on how much meat and vegetables you use. The recipe doesn’t contain much added fat, and the protein content remains high. Storage and reheating The recipe can be stored in the refrigerator for 2 days in a covered dish. When reheating, add a little water to prevent the meat from drying out. I don’t recommend freezing it, as the vegetables change texture. It’s best consumed within 1-2 days after cooking.

Turkey thighs with green beans and mushrooms

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