-
1
Preheat the oven to 325.
-
2
Heat 1 tablespoon of the olive oil in a large enameled cast-iron casserole.
-
3
Add 2 of the turkey drumsticks to the casserole, season with salt and pepper and cook over moderately high heat until browned all over, about 8 minutes; transfer to a plate.
-
4
Reduce the heat to moderate and repeat with the remaining 2 drumsticks and salt and pepper.
-
5
Discard the fat.
-
6
Add the wine to the casserole and cook, scraping up the browned bits on the bottom, until it has reduced to 1/2 cup, about 10 minutes.
-
7
Tie the thyme and rosemary into a bundle and add to the casserole along with the drumsticks and stock and bring to a simmer.
-
8
Cover and braise in the oven for 1 1/2 hours, turning the drumsticks occasionally.
-
9
Meanwhile, in a small bowl, soak the prunes in the brandy until plump, about 30 minutes.
-
10
Bring a small saucepan of water to a boil.
-
11
Add the pearl onions and blanch for 2 minutes, then drain and let cool slightly.
-
12
Trim the root ends of the onions and slip off the skins.
-
13
Heat the remaining 1 teaspoon of olive oil in a small skillet.
-
14
Add the pearl onions and cook over moderately high heat until lightly browned, about 5 minutes.
-
15
Add the onions, prunes and any remaining brandy to the casserole.
-
16
Cover and braise for 1 hour longer, or until the turkey drumsticks are tender.
-
17
Using a slotted spoon, transfer the turkey, prunes and pearl onions to a platter.
-
18
Discard the herb bundle.
-
19
Skim the fat off the cooking liquid, then simmer the liquid over moderate heat until reduced to 1 1/2 cups, about 30 minutes.
-
20
Return the turkey, prunes and onions to the casserole, simmer until hot and serve.
-
21
Discard the turkey skin before eating.
