Turkey Leg ‘Coq’ au Vin

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This was our delicious Thanksgiving feast.  I put a lot of thought into what I wanted to make for us this year and chose turkey leg ‘coq’ au vin, blanc.  A one pot meal cooked in my crockpot.  It’s the first time in years I’ve incorporated turkey into my Thanksgiving day cooking.  I decided it was about time.  But I was not into cooking a whole bird, and being in or near the kitchen for most of the day.  So I chose to use my favorite part of a turkey, the legs.  Thank you Whole Foods for selling them!  And I am so glad I made this meal in my crockpot.  It allowed me to spend the day with my family, both relaxing at home and goofing off at the playground.

I find a lot of pressure surrounding Thanksgiving day.  Last year I remember saying how much I hated the holiday.  Seriously.  It was six+ years building this negativity and I’m glad to say I finally escaped it.  I let go of all my expectations and took it at face value.  Plus we had no schedule or obligations.  It was perfect for us.  Having children has really brought out my festive side for each holiday!  I love creating traditions and sharing this joy with them.

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I’ve never made coq au vin before and didn’t have an exact recipe to follow.  Instead I stayed true to my style and winged it.  Yes I did have a concept in mind but I’ve never cooked with wine in my crockpot.  I was coming off a week of successful cooking and in all honesty I was a bit worried that the grand finale, Thanksgiving, would be mediocre.  But it was perfect.  I will be making this again and I’m more than pleased to share this recipe with you all.  It does take a bit of prep work before everything enters the crock pot but it pays off in the end!  It’s a crowd pleaser and would be great served at a dinner party.

Traditionally coq au vin uses red wine and chicken broth.  For some reason using white wine with beef broth seemed more appealing.  I liked the thought of a floral/fruit flavor coming from the wine while using a beef broth to add richness.  Plus I was going for a kid friendly version, and I was concerned Cia might not be into red stained turkey.  This dish made plenty and the four of us enjoyed it 3 nights in a row for dinner.  Yum!

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I hope everyone enjoyed love and happiness filled weekend!

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Turkey Leg ‘Coq au Vin’

  • ~5lbs turkey legs, skin on – for me this was 2 turkey legs (or use chicken legs/thighs)
  • s&p
  • 3 tbsp flour
  • 5 slices bacon
  • 16 oz sliced mushrooms
  • 4 carrots, peeled and sliced into 1/2” rounds
  • 3 cups turnips – I used a small variety and left them whole, otherwise chop them into large chunks
  • 1 lb cipollini onions, chopped
  • 3 garlic cloves, chopped
  • 1/2 cup beef broth
  • 2 1/2 cups dry pinot grigio
  • 3 sprigs fresh thyme
  • 1 bay leaf
  • egg noodles
  1. The night before you plan to make this dish place turkey legs in a ziploc bag and add the chopped garlic, 1 1/2 cups of the wine, thyme, and bay leaf.  Seal bag and place in the fridge overnight.  It’s a good idea to place the bag in a bowl just in case of any leaks.
  2. The next morning the thyme and bay leaf from the bag and place them in the crockpot.  Drain the turkey legs and discard marinade.
  3. Cook bacon strips over low heat flipping on occasion as the fat renders out.  Once cooked through set bacon aside.  Drain most of the grease out of the pan and reserve.
  4. Season turkey thighs with s&p and dredge in flour.  Brown in the bacon grease over medium high heat until nicely golden on all sides.  Place in the crock pot.
  5. Add two tablespoons of the bacon grease and brown the onions, carrots, turnips, and mushrooms.  I did this in two batches as to not overcrowd the pan.  Season with s&p and place vegetables in crockpot .
  6. Crumble bacon into the crockpot and add beef broth and remaining 1 cup of wine.
  7. Cook on low 8 hours.
  8. Take out the turkey legs, remove skin, and pull the meat off the bones.  It will fall right off.  Stir turkey back into the stew.
  9. Cook egg noodles according to package.
  10. Serve stew over noodles.

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