Marisa Chemello, Cadola, Belluno
(Yield: 2 servings)
3 tablespoons extra-virgin olive oil
1 turkey leg (substitute 2 large turkey breasts)
1 tablespoon mustard
1 cup white wine
1 cup chicken broth
1 chicken bouillon cube (broken up)
1 rosemary sprig
salt and freshly ground pepper
1. Warm 2 tablespoons of oil in large saucepan over medium heat.
2.Brown turkey leg on all sides (approx. 12 to 15 minutes).
3.Meanwhile, add remaining oil to a bowl and whisk in mustard. Brush the mustard mixture over turkey leg. Continue cooking for another 10 minutes.
4.Add wine and cook until the alcohol has evaporated.
5.Add broth, bouillon cube and rosemary. Reduce heat to lowest setting and cook for approx. 1 hour (covered). Add extra broth as necessary to make sure the dish does not dry out.
6.Season with salt and pepper.
Serve immediately.