Braised Turkey Thighs With Sausages
|Chorizos/Hot italian sausage links||1⁄2 Pound, cut into 1/2 inch thick slices (Spanish Sausages)|
|Water||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Peppers||4 Medium, sliced (Green / Red Colored)|
|White onions||12 Small|
|Turkey thighs||6 Small (Fresh / Frozen, Thawed)|
|All purpose flour||2 Tablespoon|
1. In covered 12-inch skillet over medium heat, cook chorizos in 1/4 cup water 5 minutes. Remove cover and cook until water evaporates. Add peppers and cook, stirring frequently, until peppers are tender and chorizos are well browned, about 15 minutes. With slotted spoon, remove chorizos and peppers to medium-sized bowl; set aside.
2. In drippings remaining in skillet, over medium-high heat, cook onions, stirring occasionally, until browned, about 10 minutes. With slotted spoon, remove onions to small bowl; set aside.
3. In drippings remaining in skillet, cook 3 turkey thighs at a time until well browned, adding some salad oil if necessary. Return thighs to skillet; add salt, pepper and 1 1/2 cups water; heat to boiling. Reduce heat to low; cover and simmer 1 1/2 hours. Add onions; cook 30 minutes longer or until turkey thighs and onions are tender. Add pepper mixture; heat through.
4. In cup, stir flour and 1/4 cup water until blended. Gradually stir flour mixture into hot liquid in skillet; cook over medium heat, stirring constantly, until liquid thickens slightly.