Now Make This: Dark Meat Turkey Cacciatore

• 2 large turkey legs
• 2 turkey thighs
• 2 turkey wings
• 1 bone-in turkey breast
• 1 cup all-purpose flour
• 4 tablespoons olive oil
• 2 medium yellow onions, finely chopped
• 4 cloves garlic, finely chopped
• 1 yellow bell pepper, chopped
• 2 28-ounce cans diced tomatoes, juice reserved
• 1/2 bottle white wine
• 1 tablespoon fresh oregano leaves
• 2 tablespoons capers, drained
• fresh basil leaves chopped, to garnish

1. Using sharp poultry shears, trim off any excess skin from the turkey.
2. Some skin is good, but remove any extra.
3. Season each piece of turkey with salt and pepper, then dredge with flour in a large shallow bowl and set aside.
4. Heat the 2 tablespoons of olive oil in a large, heavy skillet over medium heat, then brown the turkey pieces in batches until crisp and golden-brown on the outside.
5. Set aside.
6. Heat the rest of the olive oil in a large saucepan over medium-high heat, then saute the onions, garlic and peppers for 10-12 minutes, stirring frequently, until completely softened.
7. Season with salt and pepper.
8. Add the tomatoes with their juices, the white wine, the oregano and the capers, bring to a boil, then reduce to a simmer and cook until the volume is reduced by half.
9. Preheat the oven to 325F.
10. Add the turkey pieces to the sauce, making sure everything is coated, then cover pot with a lid, transfer to the oven and cook for two hours or until turkey meat is falling off the bone.
11. Serve garnished with basil on a platter alongside pasta, potatoes or rice.

turkey legs, turkey thighs, turkey, flour, olive oil, yellow onions, garlic, yellow bell pepper, tomatoes, white wine, oregano, capers, fresh basil

Taken from www.foodrepublic.com/recipes/now-make-this-dark-meat-turkey-cacciatore-recipe/ (may not work)