Turkey Au Vin Rosé (Turkey Thighs in Rosé Wine)
Inspired by the classic French dish Coq au Vin, this elevated recipe offers a fresh and flavourful twist by swapping chicken for turkey thighs and red wine for a crisp, dry rosé. The result is a dish that is lighter in taste but equally luxurious. The turkey thighs are braised to tender perfection in a rich, velvety sauce infused with the subtle fruitiness of rosé wine, earthy mushrooms, smoky pancetta, and fragrant fresh herbs.
Ingredients
Turkey
- 4 turkey thighs about 1 pound each
- Salt and freshly ground pepper to taste
Base Flavours
- 4 oz diced pancetta
- 1 tablespoon avocado or olive oil
- 2 tablespoons unsalted butter
Vegetables
- 1 pound cremini mushrooms small mushrooms left whole, larger mushrooms halved or quartered
- 3 shallots finely chopped
- 2 celery stalks sliced
- 3 small/medium carrots or 2 large carrots sliced
- 4 garlic cloves minced
Sauce
- 2 tablespoons all-purpose flour
- 750 ml rosé wine
- 1 cup chicken broth
- 2 tablespoons Dijon mustard
- 6 sprigs fresh thyme
- 2 bay leaves
- 1 tablespoon cornstarch mixed with 2 tablespoons water, to make a slurry
Finishing
- 2 tablespoons fresh parsley chopped
Instructions
Preheat the Oven
- Preheat your oven to 350°F (175°C).
Prep the Turkey Thighs
- Pat turkey thighs dry with paper towels and season generously with salt and pepper.
Cook the Pancetta
- In a sauté pan or sauteuse, heat avocado oil over medium heat. Cook the pancetta for 3–5 minutes until browned and crispy. Use a slotted spoon to transfer it to a paper towel-lined plate.
Brown the Turkey
- Using the same pan, brown two turkey thighs at a time, skin side down, for 5 minutes until golden. Flip and cook another 5 minutes. Repeat with the remaining thighs. Tip: Browning locks in juices and the brown bits left in the pan help build a rich base flavour for the sauce.
- Roast the turkey: Transfer the browned turkey thighs to a baking dish or sheet pan and roast in the preheated oven for 10–15 minutes while you prepare the sauce. This step helps the turkey to start cooking but does not fully cook it.
Prepare the Mushroom-Wine Sauce
- Increase heat to medium-high and add mushrooms to the pan. Sauté for 6–8 minutes until browned.
- Reduce heat to medium-low and stir in shallots, celery, carrots, and butter. Cook for 3–4 minutes, stirring occasionally, and scraping up any browned bits from the bottom of the pan. Add in the garlic. Cook another 3–4 minutes until vegetables are tender.
- Sprinkle flour over the vegetables using a sieve. Stir and cook for 1 minute to eliminate the raw taste.
Build the Sauce
- Pour in rosé wine and bring to a gentle boil for 2 minutes.
- Stir in chicken stock, Dijon mustard, thyme sprigs, and bay leaves.
Braise the Turkey
- Remove the turkey thighs from the oven and nestle them into the sauce.
- Sprinkle the pancetta over the top. Cover the pan with a lid and return it to the oven.
- Cook for 30 minutes covered. Raise the temperature to 400°F uncover and cook for another 40 minutes, until the turkey is golden brown and reaches an internal temperature of 170°F (°C).
Thicken the Sauce
- Remove the pan from the oven and place it on the stove over medium-high heat.
- Discard thyme sprigs and bay leaves. Remove turkey thighs and set aside.
- Bring the sauce to a boil and stir in the cornstarch slurry. Boil for 10 minutes, stirring occasionally, until thickened to desired consistency.Once the sauce has thickened, you can return the thighs back into the pan until you are ready to serve.
Serve
- Place turkey thighs over a bed of creamy mashed potatoes. Spoon the mushroom-wine sauce generously over the turkey (and the potatoes if you would like) Garnish with fresh parsley and serve immediately.Bon appétit!
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Notes
Tips for Success
- Wine Choice: Dry rosés, such as one from Provence or Tavel, is ideal. Avoid sweet rosés, as they can overpower the savory flavours of the dish.
- Turkey Prep: Patting the thighs dry helps achieve a crisp, golden sear.
- Leftovers: This dish tastes even better the next day, as the flavours continue to meld.
- Wine pairing suggestions that would complement the dish:
- Rosé: A classic dry Provençal rosé with bright acidity and hints of red berries, herbs, and minerality that enhance the flavours of the wine-based sauce.
- White Wine: Choose a lightly oaked or unoaked Chardonnay with hints of stone fruits and citrus to complement the creamy elements in the sauce.
- Light Red Wine: Pinot Noir is also a great choice. Its red fruit notes, earthy undertones, and light tannins make it a great match, particularly if you enjoy red wines with poultry.
- Please drink responsibly.
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