These flavorful, affordable cuts deliver fantastic dinners with minimal effort.

This dish is quick to prepare and tastes even better the next day; let the turkey cool completely in the pan sauce, refrigerate, then reheat gently in a covered pot.

Apple-Braised Turkey Thighs

Makes 4 servings

1 tablespoon extra-virgin olive oil

2 turkey thighs (about 2 pounds total)

Coarse salt and ground pepper

2 large shallots, thinly sliced

4 Cortland or Granny Smith apples, peeled, quartered and cored

2 cups apple cider

1 can (14.5 ounces) low-sodium chicken broth

2 teaspoons cider vinegar

1. Preheat oven to 350 degrees. In a medium Dutch oven or heavy oven-ready pot, heat oil over medium-high heat. Season turkey on both sides with salt and pepper and add to pot, skin side down. Cook until skin is golden and crisp, about 8 minutes. Transfer turkey to a plate and add shallots to pot. Cook until shallots soften, about 5 minutes. Add apples and cook until slightly softened, about 5 minutes.

2. Return turkey, skin side up, to pot; add cider and broth. Bring to a boil, cover, then place pot in oven. Cook 1 1/2 hours. Uncover; cook 30 minutes more.

3. Remove pot from oven and transfer turkey to a plate. Skim fat from cooking liquid and stir in vinegar. Slice meat off bones (discard bones) and serve turkey with apples and pan sauce.

Serve with: steamed, buttered green beans

Red Wine Braised Beef Brisket

Makes 6 servings

2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided

3 1/2 pounds beef brisket, cut into 3-inch pieces

Coarse salt and ground pepper

8 shallots, halved

6 garlic cloves, smashed and peeled

3 cups dry red wine

1. Preheat oven to 350 degrees. In a large Dutch oven or heavy, oven-ready pot, heat 2 tablespoons oil over medium-high heat. Season brisket with salt and pepper; in batches, cook, turning occasionally, until dark brown on all sides, about 20 minutes total. Transfer brisket to a plate and discard fat from pot. Return pot to heat and add 2 teaspoons oil and shallots; cook, stirring, until shallots are browned, about 3 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute.

2. Add wine and simmer rapidly until reduced by three-fourths, about 15 minutes. Return beef to pot and add just enough water to cover meat (5 to 6 cups). Bring to a boil, cover, then place pot in oven.

3. Cook until beef is tender, about 3 1/2 hours to 4 hours.

Serve with: boiled new potatoes with chopped parsley

Chile-Garlic Chicken Legs

Makes 4 servings

.

1 tablespoon vegetable oil

4 chicken legs (2 1/2 pounds total), drumsticks and thighs separated

4 garlic cloves, finely chopped

3/4 cup white vinegar

1/2 cup soy sauce

1/2 teaspoon red-pepper flakes

1/4 cup sugar

1. In a large saucepan, heat oil over medium-high heat. Add chicken, skin side down, and cook until skin is golden and crisp, about 5 minutes. Flip and cook 2 minutes more. Transfer chicken to a plate.

2. Discard all but 1 tablespoon fat from pan. Add garlic and cook, stirring, until fragrant, about 30 seconds. Stir in vinegar, soy sauce, red-pepper flakes and sugar. Return chicken to pan, skin side up. Bring to a boil, cover and reduce heat to low; cook 15 minutes (liquid should be gently simmering; adjust heat if necessary). Test chicken for doneness. Uncover, raise heat to medium and cook until sauce is reduced by half, about 10 minutes.

Serve with: long-grain white rice

Slow-Cooked Lamb Shanks and Tomatoes

Makes 4 servings

2 tablespoons extra-virgin olive oil

2 medium onions, halved and thinly sliced

Coarse salt and ground pepper

5 garlic cloves, smashed and peeled

5 large tomatoes (about 4 1/2 pounds total), coarsely chopped, or 2 cans (28 ounces each) plus 1 can (15 ounces) whole peeled tomatoes

4 lamb shanks (about 4 pounds total)

1. Preheat oven to 350 degrees. In a large Dutch oven or heavy oven-ready pot, heat oil over medium-high heat. Add onions and season with salt and pepper. Cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add tomatoes (if using canned, break them up) and cook until they break down, about 6 minutes to 8 minutes.

2. Place lamb shanks in pot in a single layer so each shank is covered by sauce. Bring to a boil, cover, then place pot in oven. Cook until meat is very tender and falling off bones, about 3 1/2 hours. Skim fat from cooking liquid and season lamb with salt and pepper. Serve lamb with sauce.

Serve with: mashed potatoes

E-mail article Print view Share


You might be interested in:
Ivar's undersea billboards a hoax devised as marketing ploy From Seattle Times Local News
'Missing' SeaTac man found with new name, in new state From Seattle Times Local News
Recipe: Tips on freezing herbs and recipes — Chicken Burgers with Sage Pesto and more From Seattle Times Living
Recipe: Turkey Cutlets with Spinach, Crab and Asiago Cheese Sauce From Seattle Times Living
Expedia Tower sold in year's biggest local real-estate deal From Seattle Times Real Estate
Selected for you by a sponsor:
Three Days of Toddler Menus From Pampers Village
More Food & wine
Recipe: Apple-Braised Turkey Thighs, Red Wine Braised Beef Brisket and more
Happy Hour: Monsoon East blows into Bellevue with a tasty menu
Drink in the yuletide spirit at Nordic Heritage Museum
Ask the Splendid Table: Mountain Braise of Meats and Peppers
Recipe: Au Gratin Potato Casserole
More Food & wine headlines...