Turkey Thighs With Prosciutto, Tomatoes, Olives and

Name: Turkey Thighs With Prosciutto, Tomatoes, Olives and Then Some . . .
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra virgin olive oil; Some diced prosciutto (ideally from a chunk, not thin slices); 2 turkey thighs; Salt and pepper; 2 thyme sprigs; 2 cups chopped aromatic vegetables, like celery, carrots, mushrooms, and/or onions; 2 or more whole garlic cloves; 1 cup good black olives, pitted or not; 1 cup chopped tomatoes, or slices cherry or grape tomatoes; Water, red wine or stock; Chopped herbs for garnish

Servings: persons

2 tablespoons extra virgin olive oil
Some diced prosciutto (ideally from a chunk, not thin slices)
2 turkey thighs
Salt and pepper
2 thyme sprigs
2 cups chopped aromatic vegetables, like celery, carrots, mushrooms, and/or onions
2 or more whole garlic cloves
1 cup good black olives, pitted or not
1 cup chopped tomatoes, or slices cherry or grape tomatoes
Water, red wine or stock
Chopped herbs for garnish

1
Lightly brown the prosciutto in the oil, then scoop it out of there.
2
Brown the turkey thighs in the same fat, sprinkling with salt and pepper and adding the thyme as they cook.
3
Get the skin side good and brown but don't worry about the other side much.
4
Remove and set aside.
5
Preheat the oven to 200 degrees.
6
Cook the vegetables and garlic together in the same pan, stirring and seasoning with salt and pepper as you cook.
7
When they're a bit softened, toss in the olives and tomatoes; lay the thighs, crisp side up, on there.
8
Add liquid to come just to the bottom of the thighs and bake, checking occasionally to make sure the vegetables don't dry out (you might stir them once or twice also).
9
When the turkey is tender, it's done.
10
Garnish if you like and serve.

323

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons extra virgin olive oil, Some diced prosciutto (ideally from a chunk, not thin slices), 2 turkey thighs, Salt and pepper, and more.

Yes, Turkey Thighs With Prosciutto, Tomatoes, Olives and Then Some . . . falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Turkey Thighs With Prosciutto, Tomatoes, Olives and Then Some . . .

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions