Turkeylegs provenciale

6 servings

Ingredients

Quantity Ingredient
22 ounces Turkey Legs
3 tablespoons Olive oil
2 Rosemary Twigs
2 Onions
Salt & Pepper to taste
4 Garlic cloves
1 Piece of Hot Pepper
1 can Tomatoes,whole (16 oz)
15 Olives
8 ounces Peeled Almonds
1½ cup White Wine

Directions

Cut meat in big pieces. Heat oil & brown meat all around.Add the onions, chopped garlic halved, rosemary and the pepper(cut in half and kernels taken out) and fry with the meat. Cut up tomatoes and add with the juice, olives and sliced almonds to the meat mix. Cover and simmer 1¼ hours, add wine and heat through once.

Source:"Actuelle" magazine Typed for you by Brigitte Sealing, Cyberealm BBS 315-786-1120

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