Turkey cacciatore

Prep: 15 minutes

Cooking: 1 hour 10 minutes

Serves: 4


  • ¼ cup olive oil
  • 1.2 kg turkey drumettes (wing nibbles)
  • 1 onion, chopped
  • 2 carrots, peeled, diced
  • 2 celery stalks, diced
  • 2 garlic cloves, crushed
  • 1 tablespoon capers
  • 2 x 400g cans chopped tomatoes
  • 1 ½ cups chicken stock
  • 1 tablespoon balsamic vinegar
  • 1 cup pitted black olives
  • 1 tablespoon chopped parsley
  • zest of 1 lemon
  • crusty bread, to serve


  1. Heat oil in a large, heavy-based frying pan over high heat. Cook turkey drumettes, in batches 5 minutes, turning, until brown all over. Remove from pan.
  2. Add onion, carrot, celery, garlic and capers to the same pan. Reduce heat to low and cook for 5 minutes until vegetables have softened. Increase heat to high.
  3. Add tomatoes, stock and balsamic. Bring to the boil and season well.
  4. Return drumettes to the pan. Reduce heat to low. Cover and cook for 45 minutes. Add olives and cook covered, for another 15 minutes, until drumettes are cooked through.
  5. Scatter parsley and zest over cacciatore.
  6. Serve with crusty bread.
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All Steggles chickens are raised in large barns, and free of any added hormones.
Steggles May 23, 2018
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