This is a very rich recipe and is equally good with chicken than with turkey, the turkey gives a more festive touch to the dish but on the contrary makes the cooking process longer. Next we explain this recipe step by step.
| 🚻 4 Diners | 🕘 1h 30m | 🍵 Medium | 🤯 Diverse |
| Ingredients to make turkey thighs to Cava: |
| 8 turkey thigh units 2 units of onions ½ Bottle unit of cava 16 units of cyuela orejonas 1 jet of oil 1 pinch of salt 1 pinch of pepper 1 laurel leaf laurel leaf |
| ADDITIONAL CHARACTERISTICS: MIDDLE COST, |
Ingredients to make turkey thighs to Cava:
1. The thighs are brown in a pan with a little oil. The turkey thigh is a little slower to make chicken, you see the thigh gradually so that it is done uniformly on all sides.
2. We take out the thighs out of the pan and put a little more oil, brown the chopped onion in daditos.
3. Then we crush the onion with the crusher.
4. The thighs are put in a casserole with the crushed onion on top and throw the half bottle of cava and the orejonas plums and the bay leaf.
5. The oven to 200 C is preheat and put the casserole to make about 30 minutes. The cava has to reduce, you can try the sauce, you should not know to alcohol.
6. Take out the casserole with turkey thighs to the cava and present them on a plate, important that does not reduce you too much because the sauce is one of the keys of the plate.
