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Sonoma Turkey and Vegetables

2 tablespoons olive oil
1 (6-pound) turkey breast
1/2 cup dry white wine
1 cup chicken broth
1 teaspoon rosemary
8 red potatoes
1/2 pound carrot
3 leeks, sliced
1 (6-ounce) can black olives

1. Heat oil in a large kettle; brown turkey on all sides. Add white wine, chicken broth, and rosemary; reduce the heat and simmer covered for 1 1/2 hours.
2. Add quartered red potatoes, carrots, sliced leek ribs, and black olives; cook 15 minutes more. Remove the turkey and vegetables from the cooking liquid; keep warm.
3. Bring the liquid to a boil; cook until slightly thickened, about 15 minutes.
4. Serve the sauce with the sliced turkey and vegetables.

Makes 8 servings.