Turkeylegs Provenciale

This Provencale-style turkey braise takes big pieces of turkey leg meat and simmers them low and slow with all the classic Southern French flavors: canned tomatoes, olives, garlic, rosemary, and a generous pour of white wine at the finish. Sliced almonds add an unexpected crunch that’s very much at home in Provencal cooking.

Browning the turkey pieces first in olive oil builds a caramelized crust that holds up during the long braise. Then onions, halved garlic cloves, fresh rosemary sprigs, and a whole hot chili pepper (seeded) go in to fry alongside the meat. That aromatic base infuses the braising liquid with layers of flavor.

The tomatoes and olives go in with their juices, creating a sauce that reduces and concentrates over 1 ¼ hours of covered simmering. White wine gets added at the very end, just long enough to heat through. Adding it late preserves its brightness and acidity instead of cooking it all away.

Kitchen Tips

• Cut turkey leg meat into large, even pieces so they cook at the same rate. Leave them big since they shrink as they braise.
• Halve the garlic cloves instead of mincing. Larger pieces mellow out during the long cook without turning bitter.
• Remove the rosemary twigs before serving. The needles fall off during cooking, but the woody stems should come out.
• The chili pepper is there for warmth, not fire. Removing the seeds and membranes keeps it gentle.

Variations

• Use chicken thighs or drumsticks in place of turkey legs for a smaller batch.
• Add capers with the olives for extra briny punch.
• Serve over couscous, polenta, or crusty bread to soak up the sauce.