Turkey Legs Chasseur

• 6 turkey legs, about 1 pound each
• Salt to taste, if desired
• Freshly ground pepper to taste
• 2 tablespoons olive oil
• 1/4 cup flour
• 1 cup finely chopped onions
• 1 tablespoon finely minced garlic
• 3/4 pound fresh mushrooms, left whole if small, otherwise cut in quarters or split in half, depending on size
• 1 cup dry white wine
• 2 tablespoons chopped fresh tarragon or half the amount dried
• 3 cups chopped whole imported tomatoes
• 1 cup fresh or canned chicken broth

1. It is not necessary that you hack off the end tip of each bone, but it is preferable.
2. Hack off about one and one-half inches from the end.
3. Most butchers will be happy to do this.
4. Sprinkle the legs with salt and pepper and set aside.
5. Select a heavy skillet large enough to hold the legs in one layer.
6. Add the oil and heat it.
7. Dredge the legs all over in flour and shake off excess.
8. Place the legs in the skillet and cook, turning the legs often so that they brown evenly on all sides, about 10 to 15 minutes.
9. Remove the legs and pour off the fat.
10. Add the onions and garlic.
11. Cook briefly, stirring, and return the legs to the skillet.
12. Scatter the mushrooms over all.
13. Cook, stirring occasionally, about five minutes and add the wine, tarragon, tomatoes and chicken broth.
14. Stir to blend.
15. Cover closely and cook until the turkey meat is quite tender and the sauce has thickened, about one hour and 15 minutes.

turkey, salt, freshly ground pepper, olive oil, flour, onions, garlic, mushrooms, white wine, tarragon, tomatoes, chicken broth

Taken from cooking.nytimes.com/recipes/2099 (may not work)