Turkey Bean Pot-au-Feu
Author: 
Serves: 8
 
Cuisinicity Tip:I like Muir Glen Organic® for my canned diced tomatoes (unsalted). If you can only find it with added salt, that's OK but you'll have to adjust the salt content in the recipe to make up for it. *Cuisinicity Tip 2: You can also use 6 boneless, skinless chicken thighs instead (organic, free-range of course!), if it will make it easier for you to serve in 6 equal portions.
Ingredients
  • 3 lbs organic, free-range Turkey Breast (split bone in, skinless)*
  • 2 Tbsp olive oil
  • 2 cups petites carrots, whole
  • 1 large yellow onion, chopped
  • 4 cloves garlic, thickly sliced
  • 1 Tbsp herbes de provence
  • 2 bay bay leaves
  • ¾ tsp coarse salt
  • 1 (28oz) can diced tomatoes with their juice (unsalted, no sugar)
  • ¾ cup fat free chicken broth
 (unsalted, no added sugar)
  • 1¼ cup red wine
  • 
3 (15 oz) cans cannelini beans, well rinsed and drained
  • Fresh sprigs of thyme to taste (optional)
Instructions
  1. Heat olive oil in a large baking pan that can also go in the oven (or better yet, use the insert of your slow-cooker if it can go on top of the stove --it will save you an extra pan to wash later!) and sauté the chopped onion, garlic and carrots for a few minutes.
  2. Rinse and dry the turkey breast and add it, along with the herbes de Provence,bay leaves, fresh thyme and salt and continue to cook for 5 minutes.
  3. Turn the turkey breast over to brown on the other side for an additional 5 minutes.
  4. Add canned diced tomatoes, wine and chicken broth, stir and bring to a quick boil.
  5. Add the drained canned beans, gently stir and turn off the stove.
  6. if using a slow-cooker, transfer the insert to the slow cooker, cover and cook on low setting for 3 hours.
  7. If using a regular oven, transfer baking pan to a 350 preheated oven and cook for 45 minutes to 1 hour, uncovered.
Recipe by Cuisinicity at https://cuisinicity.com/turkey-bean-pot-au-feu/