Braised Chipotle Turkey Breast w. vegetables (one pot dinner!)
March 15, 2011 2 Comments
Shame on me. I have not posted in so long, too long, BUT I’m back! I am refreshed and more excited than ever to share my food creations with you.
While we had a really warm and sunny day in Los Angeles today (don’t be jealous east-coasters) I decided to make a braised turkey breast. To be honest I was looking through my fridge and freezer determined to use what I had on hand when I discovered a frozen ½ turkey breast. My husby does not typically like turkey (except his mother’s on thanksgiving ) but I knew that I could get away with it as long as it was juicy and served alongside with some sort of potato. I wanted to make an easy one-pot dinner that I can pretty much throw in everything …no stress, no mess, just yum! The best part of this dinner is that the wine, water and spices simmer together to make a great gravy. Feel free to switch out veggies for your favorite ones that can withstand an hour of braising (yams, turnips etc..)
Chipotle chili peppers are a good source of vitamins and also very high in potassium, magnesium and iron, which in turn, may be effective in protecting against cancer. They contain 357% more vitamin C than an orange. Moreover, they are a good source of most B vitamins in particular vitamin B6.
- ½ Turkey Breast on the bone (about 3 pounds)
- 1 Tablespoon Olive Oil
- 1 Medium Onion, halved and thinly sliced
- 2 Large Cloves of Garlic, chopped
- Sea Salt and Freshly Ground Pepper to taste
- 1/4 cup White Wine
- 2 Tablespoons Honey
- 1 teaspoon Chipotle Powder
- 1 tablespoon Hungarian Paprika
- 1 tablespoon Garlic Powder
- 3 Carrots, chopped
- 3 ribs of Celery, chopped
- 1 pound Baby Red Potatoes, cut in half
- 1 Cup of Water
Rinse turkey breast under cold water; pat dry.
Heat a large Dutch over (or pot) over med-high heat with 1 tablespoon of olive oil.
In a small bowl mix chipotle, garlic powder, paprika, salt, pepper and rub all over turkey breast (get some spices under the skin as well).
Brown all sides of the turkey breast on the pot (about 3 minutes per side).
Remove turkey breast form pot, and deglaze with white wine (add white wine and scrape off brown bits from the bottom of pot with a wooden spoon).
Add potatoes, celery, onion, garlic and carrots and 1 cup of water. Season vegetables with salt and pepper. Return turkey to the pot (over the veggies) and drizzle with honey
Cover and reduce heat to a med-low and simmer for about 1 hour.
The liquid on the bottom of the pan will turn into really nice gravy!
Serve and enjoy!