Potato stew with leek and turkey thighs

On days when I find beautiful leeks at the market, I immediately think of a potato dish with turkey thighs. It's not a complicated recipe, but it's hearty and works well in any season. If I also have some thin-skinned potatoes, I don't hesitate. I've tried it in various combinations, but this version, with white wine and rosemary, is my favorite.

Quick Info

Total time: about 1 hour
Preparation: 10-15 minutes
Cooking: 45-50 minutes
Servings: 3-4
Difficulty: easy-medium
Recipe type: main dish, homemade stew

Ingredients

1 leek
3-4 turkey thighs (preferably skinless, but you can use skin-on)
5-6 potatoes
2 cloves of garlic
50 ml white wine
olive oil
2-3 cups of water (depending on how much liquid you want in the stew)
salt, pepper to taste
fresh rosemary (1-2 sprigs or a few leaves)
fresh parsley (optional, for garnish)

Instructions

1. Clean the leek thoroughly (it sometimes has sand between the layers), wash it, and cut it into reasonably thick rounds. I sauté it in a splash of olive oil just enough to soften it and release its aroma. I don't brown it, just soften it slightly.

2. Place the turkey thighs in a large pot. Pour a cup of water and the white wine over them. Cover and let simmer on low heat. The meat should start to cook through in about 20 minutes, depending on the thickness of the thighs.

3. In the meantime, peel the potatoes and cut them into suitable-sized pieces, not too small or too large, so they don't break apart while boiling.

4. When the turkey thighs are halfway cooked, add the potatoes and the sautéed leek. Add another 1-2 cups of water, enough to cover everything, but not so much that it floats in liquid.

5. Continue to simmer on medium heat, uncovered or partially covered, for about 25-30 minutes, until the potatoes are cooked and the meat is tender.

6. Towards the end, add the sliced garlic, salt, pepper to taste, and the rosemary leaves. Gently stir and let it cook for a few more minutes to blend the flavors.

7. If you have fresh parsley, sprinkle it on top just before serving.

Why I make this recipe often

This recipe helps when I crave a simple stew with accessible ingredients. The turkey remains tender, the potatoes absorb the flavor of the leek and wine, and everything comes together nicely. It also works with other vegetables, but the leek gives it a special taste. It doesn't have a heavy sauce, so it's easy to digest. It can be made in advance and reheated without issues.

Tips and variations

Tips

If you want a thicker sauce, you can mash a few potatoes directly in the pot towards the end.
You can use less water at the beginning and add more as needed to avoid it being too watery.
The leek should just soften, not be fried hard.

Substitutions

You can use another type of meat (chicken or even lean pork) if you don't have turkey.
If you can't find fresh rosemary, dried works too, but use less.
Olive oil can be replaced with sunflower oil if you don't have anything else on hand.

Variations

You can also add a few sliced carrots for more color.
If you like it more aromatic, you can add a bay leaf while it cooks.
Potatoes can be partially replaced with zucchini, but be mindful of cooking times.

Serving ideas

Traditionally, it pairs very well with simple pickles: cucumbers or green tomatoes.
It also goes well with a green salad if it's spring.
You can serve it with a slice of homemade bread if you want something more filling.

Frequently asked questions

1. Can I use boneless turkey thighs?
Yes, that works too. They cook a bit faster. Check after 15 minutes to ensure they don't fall apart too much.

2. If I don't have white wine, can I omit it?
You can leave it out, but the wine adds a pleasant flavor. If omitted, add a bit more water and possibly a teaspoon of apple cider vinegar or lemon juice at the end.

3. How do I know when the potatoes are done?
They are done when you can easily pierce them with a fork, but they shouldn't break into small pieces. Generally, after 25-30 minutes on low to medium heat.

4. Can I prepare the recipe a day in advance?
Yes, it keeps well in the fridge and can be reheated. The flavor intensifies after a day.

5. Can the recipe be made without rosemary?
It can be made without it, but rosemary complements the turkey and leek nicely. If you don't have it, you can use parsley or a bit of thyme.

Nutritional values

Approximately, one serving of this dish has about 350-400 kcal, with 25-30 g of protein (depending on how much meat you use), 25-30 g of carbohydrates (mostly from potatoes), and 10-15 g of fat (mostly from oil and turkey). These are just estimates, as it depends a lot on the exact quantities used. It's not very fatty, especially if you use lean meat and don't overdo it with the oil.

Storage and reheating

It can be stored in the fridge in a sealed container for up to 2 days. It can be reheated on low heat with a bit of water if the sauce has thickened too much. The potatoes become a bit softer after reheating, but that's not a major issue. I don't recommend freezing it, as the texture of the potatoes won't be the same after thawing.

 Ingredients: 1 leek, 3-4 turkey thighs, 2 cloves of garlic, 5-6 potatoes, 50 ml white wine, olive oil, 2-3 glasses of water, salt/pepper, fresh rosemary, optional fresh parsley

 Tags:  potato dish potato stew