Sonoma Turkey Breast and Vegetables
Turkey breast braised in rosemary-scented white wine and chicken broth with red potatoes, carrots, leeks and black olives.
2 tablespoons extra virgin olive oil
1 (6-pound) turkey breast
1/2 cup dry white wine
1 cup chicken broth
1 teaspoon dried 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.