Prep 20 mins
Cook 1 hr
This is another keeper from Burgundy, where I lived for two years. It is simple, rich, and very elegant which is typical of the region. This recipe is a real keeper.
- 3 lbs turkey breast (uncooked)
- 1⁄2 lb asparagus, peeled, sliced into bite size pieces
- 1 1⁄2 cups dry white wine
- 1 cup chicken broth
- 1 onion, roughly chopped
- 2 tablespoons creme fraiche
- 1 tablespoon butter
- 1 teaspoon olive oil
- salt and pepper
- Cut the turkey into 1 inch cubes, as if for stew.
- Add salt and pepper to taste, and mix the cubes well.
- Heat the oil and butter in a large skillet over medium high heat.
- Add the turkey cubes when the oil and butter shimmer, and brown it well.
- When it is browned, add the onions, the wine, and the chicken broth.
- Bring to a boil, cover, reduce heat and simmer 45 minutes.
- Add the asparagus, and cook fifteen minutes more, or until the asparagus is 'al dente'.
- Add the creme fraiche, stir and serve immediately with rice.