Pan-fried paprika turkey

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Serves: 4

By AnnieOneForTennis



  • 3 tbsp white wine vinegar

  • 1 tsp paprika (or more to taste)

  • 1 bay leaves

  • 4 cloves garlic unskinned

  • 8 turkey thighs boneless, unskinned and cut in half

  • 3 tbsp Worcestershire sauce


<ol> <li>Infuse the oil with the garlic and bay leaf by heating the oil gently and frying for 20 minutes. Remove from oil.</li> <li>Turn heat up high and add the turkey (seasoned). Fry for 5 minutes then turn over. Fry another 5 minutes.</li> <li>Add the paprika and wine and vinegar, stir and bubble gently for 5 minutes.</li> <li>Serve with mashed potatoes - use the oil, garlic and bay leaf to boil them and then remove the garlic and bay leaf and mash.</li> </ol>

Handy Hint

<p>You can vary the amount of white wine and white wine vinegar to taste. or use red wine and red wine vinegar. Or indeed sherry!</p>

Additional Information

  • Egg Free

  • Nut Free

  • Dairy Free

  • Main Course

  • Christmas

  • Chicken

  • Low fat

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Your comments

  • AnnieOneForTennis 22/06/10 19:28

    Excellent with hot smoked paprika! And red wine.