Turkey Thighs in Brown Sauce Good Recipes

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Turkey Thighs in Brown Sauce

"Turkey thighs are pan seared and then cooked in a sauce of canned soup and broth with onions, mushrooms, garlic and a touch sherry wine. Serve the turkey and sauce with hot cooked rice."

Ingredients :

2 turkey thighs
salt and pepper to taste
half of cup all-motive flour
1 tablespoon rooster seasoning
2 tablespoons olive oil
1 small onion, sliced
1 (8 ounce) package deal sliced fresh mushrooms
2 cloves garlic, beaten
1 cup chicken broth
half of (10.Seventy five ounce) can condensed cream of chook soup
2 tablespoons dry sherry
1 half teaspoons dried oregano
1 half teaspoons dried parsley
1 teaspoon garlic powder

Instructions :

Prep : 20M	Cook : 4M	Ready in : 1H

Rinse and pat the turkey thighs dry with paper towels, then sprinkle with salt and pepper. In a shallow bowl, blend the flour with chicken seasoning till properly blended.
Heat the olive oil in a large skillet over medium-excessive warmth; dredge the turkey thighs all over with the pro flour, shake off extra flour, then prepare dinner the turkey thighs inside the warm oil till the meat is browned, about 5 mins according to aspect.
Stir the onion, mushrooms, and garlic into the pan. Stir until the mushrooms have started to give up their juice and the onions are translucent, about five mins. Whisk the fowl broth, cream of chook soup, and sherry collectively in a bowl, and stir inside the oregano, parsley, and garlic powder. Pour the aggregate over the turkey thighs. Cover the pan, lessen warmness to medium-low, and simmer till the turkey meat is no longer pink internal and the juices run clear, approximately half-hour. An immediate-study thermometer inserted into the center ought to study as a minimum one hundred sixty five degrees F (seventy four ranges C). Slice the turkey thighs, and serve with sauce.

Notes :

Reynolds® Aluminum foil can be used to keep food wet, cook it calmly, and make clean-up less complicated.

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