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.
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.
Add tomatoes, stock and balsamic. Bring to the boil and season well.
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.
