Turkey Stew with Potatoes and Peppers

Name: Turkey Stew with Potatoes and Peppers
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 serving(s)
Ingredients: 1 ½ lb (675 g) turkey thighs, cubed; 2 tbsp butter; 1 onion, chopped; 2 garlic cloves, chopped; 2 bell peppers, various colours, seeded and diced; 1 ½ lb (675 g) Yukon Gold potatoes, peeled and cubed; 1 ½ cups (375 ml) chicken broth; 1 tbsp (15 ml) lemon juice; Tarragon, chives or basil, finely chopped, to taste (see note)

(8)

Rate this recipe

Preparation 20 min
Cooking 45 min
Servings 4

This beautiful turkey dish is delicious and fit for a weeknight.

Sans noix
Sans gluten
Sans oeufs

Ingredients

- 1 ½ lb (675 g) turkey thighs, cubed
- 2 tbsp butter
- 1 onion, chopped
- 2 garlic cloves, chopped
- 2 bell peppers, various colours, seeded and diced
- 1 ½ lb (675 g) Yukon Gold potatoes, peeled and cubed
- 1 ½ cups (375 ml) chicken broth
- 1 tbsp (15 ml) lemon juice
- Tarragon, chives or basil, finely chopped, to taste (see note)

Preparation

- In a large skillet over high heat, brown the turkey in the butter. Season with salt and pepper. Add the onion and garlic. Cook for 2 minutes. Add the bell peppers and potatoes. Cook for another 2 minutes while stirring. Add the broth. Bring to a boil. Cover and simmer for 30 minutes or until the potatoes are tender.
- Add the lemon juice and fresh herbs. Adjust the seasoning.

Note from Ricardo

Tarragon lends a bright flavour to an otherwise simple dish. Chives add a slight bite and basil gives a little rustic Italian flair.

Personal Note

RICARDO The Rock 12" Frypan

61.99 $

This forged aluminum frying pan is made with The Rock technology, a high-tech process that makes the pan three times more resistant than regular Teflon finish.

Shop now