Turkey Stew with Green Beans and Rosemary
6 servings
70 minutes
Turkey stew with green beans and rosemary is an exquisite dish of European cuisine that harmoniously combines tender turkey meat, the freshness of green beans, and aromatic rosemary. Its history originates from traditional European village recipes that used simple yet rich natural ingredients. The combination of spices and vegetables gives the dish a deep flavor: the turkey is juicy, the beans are crunchy, and the rosemary adds a refined spiciness. This stew is perfect for a cozy family dinner or festive gathering. It is served hot, complemented by fresh bread or light white wine to highlight the tender texture of the meat and the freshness of the greens. Due to its simplicity in preparation and balanced composition, it will be an excellent choice for those who appreciate healthy and delicious food.
1
Cut the chicken 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 sit for 30 minutes at room temperature or a few hours in the refrigerator.
- Turkey fillet: 1 kg
- Salt: to taste
- Ground black pepper: to taste
- Olive oil: to taste
2
If the meat has been in the fridge, 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 them. Heat some oil in a large deep skillet and quickly fry the meat until lightly browned on both sides. Remove the fried pieces to a plate.
- Onion: 2 heads
- Garlic: 4 cloves
- Rosemary: 1 bunch
- Olive oil: to taste
3
Pour oil into the pan, sauté the onion and garlic with rosemary until soft, about 5 minutes. Return the chicken breast pieces to the pan, add 0.5 cup of water, season with salt and pepper, and bring to a boil. Cook covered for 5 minutes.
- Onion: 2 heads
- Garlic: 4 cloves
- Rosemary: 1 bunch
- Olive oil: to taste
- Turkey fillet: 1 kg
- Salt: to taste
- Ground black pepper: to taste
4
Trim the ends of the beans with scissors. If there is a tough 'string', remove it. Add the beans to the pan and cook covered for another 15 minutes.
- Green beans: 400 g
5
Add the spinach (it may need to be pressed 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.
- Baby spinach: 300 g
- Salt: to taste
- Ground black pepper: to taste
- Olive oil: to taste
