27 Feb

Hunger can be a mighty inspiration. After slogging my way through the Barney’s Warehouse Sale Saturday, I was hungry, I was tired, I was cranky, I was hot and I was also elated with my purchases! Wandering aimlessly, trying to decide what to do next, I found myself in the Union Square Farmers’ Market in front of the Quattro’s Game Farm stand. This stand always has unusual stuff; farm raised venison, smoked duck, pheasant sausage and smoked turkey.

The final two poultry products, along with my prized tin of Pimenton de la Vera, were ultimately the inspiration for my Pot-A-Fowl. It was a very pleasant surprise that in the end, this was the perfect meal to eat while drinking our bottle of Croatian Plavac Mali from Ivo Skaramuca. The wine was light, fruity, perfectly balanced and tantalizingly floral. I thought it was going to be too light to stand up to the hot, spicy, smoky stew, but my fears were for naught. The meal was perfect.

Between the paprika and the smoked turkey, I’m surprised none of the other tenants in our apartment building knocked on the door to see what was burning. The stew made the whole stair-well smell pleasantly like a wood burning fire place. Perhaps all our neighbors decided not to question the drool-worthy aromas!


prep: 30 minutes ~ cooking time: 2 hours

  • Olive Oil
  • 1 large, Sweet Onion, cut in large chunks
  • 1 Bell Pepper, cut in large chunks
  • 1 head Garlic, sliced
  • 1 tsp Anchovy Paste
  • Mixed Olives, pitted and roughly chopped (to taste)
  • 1 tbsp capers
  • 2 tbsps Pimenton de la Vera
  • 1/4 cup Dry Vermouth
  • 12-14 large Cherry Tomatoes, halved
  • 3 cups water
  • 1 tbsp Lemon Juice
  • 1 lb Smoked Turkey Breast or Leg (the real thing, not Boar’s Head, search it out!), cubed
  • 4 links Pheasant Garlic Sausage, sliced
  • 1/2 lb. Fingerling Potatoes
  • 1 bunch Kale (or other greens)

In a very large stock pot heat a healthy glug of olive oil over medium heat. Add the onion and peppers and sweat. Slice the garlic and add once the onions begin to lose their opacity. Stir and sweat for about 5 minutes. Add the anchovy paste, capers and olives. Stir and cook.

Brown the sliced sausage in the onion/pepper/garlic mixture.

Add the Pimenton. Stir and cook. Turn the heat up to medium-high. Add the vermouth and lemon juice. Allow to reduce by 1/2, add the halved tomatoes. Stir and cook until the tomatoes begin to melt into the vermouth, then add your water.

Toss the cleaned fingerling potatoes and cubed turkey into the water. Bring to a boil. Allow to cook at least an hour, longer if possible, stirring frequently. Wash and slice the Kale or any other green and add to the pot about 1/2 hour before you want to eat. Use the lid if necessary to get the greens to wilt into the stew. When this occurs, the stew is ready to go when you are. Serve over rice or with a baguette to sop up incredibly rich liquid!

Cook’s Note: The boy and I agree that almost any green, including Mustard, Spinach, Broccoli Rabe or even Cauliflower would work perfectly in this!



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