Turkey Thighs in Brown Sauce
Description
This turkey thighs in brown sauce recipe starts with pan-seared turkey thighs cooked in a creamy sauce with mushrooms, sherry, and cream of chicken soup.
Ingredients
•
2 turkey thighs
•
salt and pepper to taste
•
1/2 cup all-purpose flour
•
1 tablespoon poultry seasoning
•
2 tablespoons olive oil
•
1 small onion, sliced
•
1 (8 ounce) package sliced fresh mushrooms
•
2 cloves garlic, crushed
•
1 cup chicken broth
•
1/2 (10 3/4 ounce) can condensed cream of chicken soup
•
2 tablespoons dry sherry
•
1 1/2 teaspoons dried oregano
•
1 1/2 teaspoons dried parsley
•
1 teaspoon garlic powder
Directions
1
Rinse and pat dry turkey thighs with paper towels; season with salt and black pepper. Combine flour and poultry seasoning in a shallow bowl. Dredge thighs in seasoned flour until completely coated; shake off excess,
2
Heat olive oil in a large skillet over medium-high heat. Add thighs; cook until browned, about 5 minutes per side. Add onion, mushrooms, and garlic to the skillet; cook and stir until mushrooms have begun to release their liquid and onion is translucent, about 5 minutes.
3
Whisk chicken broth, soup, and sherry together in a bowl; stir in oregano, parsley, and garlic powder. Pour chicken broth mixture over thighs. Cover the skillet, reduce heat to medium-low, and simmer until thighs are no longer pink inside and the juices run clear, about 30 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).
4
Slice thighs; serve with sauce.