Serves 4 Prep time: 24 hours for marinating Cooking time: 1 hour
4 medium turkey drumsticks (approximately 3 ½ lbs/1.5 kg)
1 bottle of dry red wine
¼ cup all-purpose flour seasoned with salt and pepper for dredging
2 Tbsp (30 mL) extra virgin olive oil
2 small onions, chopped
4 garlic cloves, finely chopped
2 medium carrots, chopped
2 celery stalks, chopped
1 Tbsp (15 mL) thyme leaves
6 whole black peppercorns
2 bay leaves
1 to 1 ½ cups button mushrooms, sliced
½ cup (125 mL) chopped Italian parsley for garnish
4-5 slices pancetta
Place drumsticks in a large re-sealable bag and add all of the red wine. Close tightly and place in the fridge to marinate overnight, or no less than 6 hours.
Preheat oven to 350oF (175oC). Reserving the wine marinade, dredge drumsticks in seasoned flour and brown evenly in olive oil on medium-high heat, in a large ovenproof pan. Remove drumsticks from the pot then add onions, garlic, carrots, celery and thyme leaves and sauté for 5 minutes. Add peppercorns, bay leaves, sliced mushrooms and stir to combine. Add drumsticks and all of the wine, then place in the oven, covered for 45 minutes. Uncover and continue cooking for 15 minutes, or until sauce has reduced by one-third. Serve on creamy parmesan polenta, rice, or mashed potatoes.
Nutritional Information (Per serving): Calories: 730; Protein: 53 g; Fat: 32 g; Carbohydrates: 20 g.