Turkey breast braised in
rosemary-scented white wine and chicken broth with red potatoes,
carrots, leeks and black olives.
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
- Heat oil in a large kettle;
brown turkey breast on all sides. Add white wine, chicken broth,
and rosemary; reduce the heat and simmer covered for 1 1/2 hours.
- 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.
- Bring the liquid to a
boil; cook until slightly thickened, about 15 minutes.
- Serve the sauce with the
sliced turkey and vegetables.
Makes 8 servings.
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