Turkey with lemons, olives, sage and thyme
Ingredients
For
6
personnes
- 1.5 kg of turkey (breast or thighs)
- 2 organic yellow lemons
- 1 candied lemon
- 1 lime
- 150g of Nice olives PDO
- 3 tablespoons of traditional-style olive oil
- 20 cl of chicken stock
- 1 onion
- 2 cloves of garlic
- 3 sprigs of thyme
- 12 sage leaves
Tip
For this turkey recipe, we recommend a traditional-style French olive oil from Provence – made from PDO ripened olives, from the Baux-de-Provence Valley – ripened olives PDO, from Aix-en-Provence – ripened olives PDO, or an ‘old-fashioned’ olive oil or ripened olives… As for olives, we recommend black olives from the Baux-de-Provence Valley PDO, black olives from Nyons PDO, Nice olives PDO or black olives of the Cailletier, Grossane, Lucques or Négrette varieties, Tanche ... !
Instructions
- Wash the lemons and cut them into thin wedges. Cut the turkey into large pieces. Finely chop the onion.
- Heat 2 tablespoons of traditional-style olive oil and brown the turkey pieces. Set them aside on a plate.
- Add a tablespoon of traditional-style olive oil to the turkey juices and fry the finely chopped onion. Add the crushed garlic and the lemons and cook for a few minutes.
- Add the turkey, thyme, sage and Nice olives PDO, season with salt and pepper, and pour in the chicken stock. Cover and cook for 15 minutes. Remove the lid and continue cooking for a further 15 minutes (the sauce should thicken).
- Serve with tagliatelle, mashed carrots, courgettes or whatever else takes your fancy!
Tip
For this turkey recipe, we recommend a traditional-style French olive oil from Provence – made from PDO ripened olives, from the Baux-de-Provence Valley – ripened olives PDO, from Aix-en-Provence – ripened olives PDO, or an ‘old-fashioned’ olive oil or ripened olives… As for olives, we recommend black olives from the Baux-de-Provence Valley PDO, black olives from Nyons PDO, Nice olives PDO or black olives of the Cailletier, Grossane, Lucques or Négrette varieties, Tanche ... !
We recommend...
For this recipe, we recommend a PDO huile d'olive de Provence - olives maturées (traditional taste) – for its aromas of black olives, candied fruit, woodland and/or toast.
If you don’t have any, then opt for the PDO huile d'olive d'Aix-en-Provence – olives maturées, the PDO huile d'olive de la Vallée des Baux-de-Provence – olives maturées, or the PDO huile d'olive de Corse – Oliu di Corsica – récolte à l'ancienne.
For this recipe, PDO Nice olives are ideal, with their characteristic aromas of candied fruit (prunes, cherries), clafoutis, dried fruit, and notes of aged wine and leather. You could also opt for PDO olives de Nyons or PDO olives noires de la Vallée des Baux-de-Provence.
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