Turkey Stew with Green Beans and Rosemary

Main Dishes | European cuisine

⏳ Time

1 hour 10 minutes

🥕 Ingredients

🍽️ Servings

Description

Turkey stew with green beans and rosemary

Ingredients

Chicken fillet - 2 lbs
Young Spinach "Belaya Dacha" - 10.6 oz
Onion - 2 heads
Chinese green beans - 14.1 oz
Garlic - 4 cloves
Olive Oil - to taste
Rosemary - 1 bunch
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Cut the turkey breast fillet into flat pieces about 2 cm thick, season with salt and pepper, and drizzle with olive oil. Rub the oil into the meat with your hands, cover with plastic wrap, and let it rest for 30 minutes at room temperature or a few hours in the refrigerator.

Step 2

If the meat has been in the refrigerator, bring it to room temperature. Peel and slice the onion and garlic into thin half-rings. Remove the rosemary leaves from the stem (the stem is not needed) and chop. Heat a little oil in a large deep skillet and quickly fry the meat until lightly browned on both sides. Remove the fried pieces to a plate.

Step 3

Add more oil to the skillet, sauté the onion and garlic with rosemary until soft, about 5 minutes. Return the turkey pieces to the skillet, pour in 0.5 cup of water, season with salt and pepper, and bring to a boil. Cook covered for 5 minutes.

Step 4

Trim the ends of the green beans with scissors. If there is a tough 'string', remove it. Add the beans to the skillet, cover, and cook for another 15 minutes.

Step 5

Add the spinach (you may need to pack it down a bit) and cover with a lid. After about 3 minutes, the spinach should wilt – then open the lid and stir the stew. Season with salt, pepper, and olive oil, and serve hot.