Ingredients
- 1 turkey drumstick (approx. 1.2 kg each, divided into thigh and leg)
- 2 onions
- 1 clove of garlic
- 2 carrots
- 100 g celery stalk
- 1 bay leaf
- 1 twig thyme
- 1 twig rosemary
- 1 stalk sage
- 200 ml chicken or turkey broth
- salt, pepper
- 2 tomatoes
- 75 g green pitted olives
- 75 g black pitted olives
- 50 ml white wine
- chili powder / cayenne pepper powder
Preparation
1. Remove the turkey drumstick from the refrigerator about 30 minutes before you intend to prepare it.
2. Peel and mince the onions, garlic and carrots. Clean and cut the celery into slices. Heat the pot on highest level up to the roasting window, switch to a low level, pat the pieces of drumstick dry with a paper towel and roast them on all sides before removing.
3. Add the vegetables to the pot and cook as well. Add the herbs and broth. Season the drumstick pieces and return them to the pot. Cover with the Secuquick softline and close the lid.
4. Heat the pot on highest level up to the turbo window, turn down to a low level and cook in the turbo area for approx. 30 minutes.
5. Clean tomatoes, then scald them with boiling water, peel and cut into eighths. Roughly chop the olives. At the end of the cooking time, depressurize the pot and remove the Secuquick. Remove the meat and carve it.
6. Discard the stems of the herbs, then puree the sauce. Add the wine, tomatoes and olives, then season to taste with cayenne pepper. Serve the meat with the sauce.
This recipe has been tested and approved by AMC.
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