Braised Vegetables with Turkey Legs

Ingredients

• 4 small turkey legs (or chicken thighs as desired)
• 300 g shrimp (pre‑cooked, de‑veined and peeled except for tail segment)
• 4 thyme sprigs
• 2 rosemary sprigs
• 4 Garlic cloves
• 4 tomatoes
• 1 green bell pepper
• 200 ml chicken stock
• 2 chili peppers
• 2 onions (diced)
• 4 tbsp oil
• Salt
• Cayenne pepper

Instructions

1. 1.

   Peel and halve the garlic. Briefly blanch the tomatoes, cool, peel, quarter, deseed and roughly dice them. Wash the bell pepper, halve it, remove seeds and dice finely. Rinse the chili peppers and slice into rings. Wash the turkey legs, pat dry and sear in 2 tbsp hot oil on both sides.

2. 2.

   Remove the legs and, in the same pan, sauté garlic, bell pepper, onions and chili. Add herbs and tomatoes, deglaze with stock. Return the turkey legs, cover and simmer for about 40 minutes. Then add shrimp and cook for another 5–6 minutes. Finish by seasoning with salt and cayenne pepper, and serve with bread if desired.