Later On

A blog written for those whose interests more or less match mine.

Turkey thighs in the oven

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I’m making this recipe again, this time with diced pancetta and just a little olive oil. No excess fat this time. I noticed that, aside from the “preserved” lemons and tomatoes, there’s not much acid in the recipe, and the tomatoes are not terribly acidic. So I added 1 tablespoon of red wine vinegar to the pan and to the recipe. This time I followed Mark Bittman’s original suggestion and used red wine as the liquid. Ready in 5 hours.

Written by LeisureGuy

16 July 2017 at 12:20 pm

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