Turkey with Prunes, Chestnuts & Red Wine Cream Sauce

INGREDIENTS (Serves: 4)

600 g turkey breast fillet, cut into 2 cm cubes

Salt and freshly ground black pepper

2 heaped tablespoons all-purpose flour

30 g butter

2 tablespoons olive oil

1 onion, finely diced

2 large cloves of garlic, crushed

300 ml dry red wine

1 vegetable stock cube

250 g pitted dried plums (prunes)

250 g peeled canned or frozen chestnuts

300 ml heavy cream

1 tablespoon cornstarch

A handful of fresh thyme leaves

(or 1 tablespoon dried)

METHOD

1. Season the turkey cubes generously with salt and pepper. Toss with the flour until evenly coated.

2. Heat the butter and oil in a deep sauté pan over medium heat. Add the onion and cook until soft and translucent. Stir in the garlic and cook briefly until fragrant.

3. Add the turkey cubes and cook, stirring, until lightly golden on all sides.

4. Pour in the red wine, crumble in the stock cube, and add 1 level teaspoon of salt. Add the prunes now if they are very dry; if they are soft, reserve them for later.

Add the dried thyme at this stage, if using. Bring to a boil, then cover and simmer over medium heat for 30 minutes, stirring occasionally. If the liquid reduces too much, add water; usually 200–300 ml is needed.

5. Stir in the chestnuts and, if using soft prunes, add them now. Simmer for a further 15 minutes, until the turkey is tender.

6. Whisk the cream and cornstarch together until smooth. Stir the fresh thyme leaves into the pan. Adjust the seasoning; a generous amount of freshly ground black pepper never hurts. Simmer gently until the sauce thickens.