Casseroled Turkey with Olive (Umbria)

Meat

Ingredients

Turkey joints - 2 1/2-3 pounds

Olive oil - 1/2 cup

Garlic, crushed - 2 cloves

Salt

Hot chili pepper, finely chopped - small piece

Dry white wine - 1/2 cup

Sweet black olives, pitted - 1 1/4 cups

Stock - 2/3 cup

Heat the oil in a large casserole and gently fry the garlic cloves until they begin to brown. Discard them and add the pieces of turkey. Brown these all over. Sprinkle with salt to taste and a pinch of finely chopped chili ; add the wine, let it reduce a little, then add the olives and a little of the stock. Cover and cook over a very low heat for about 2 1/2 hours, moistening from time to time with the remaining stock. The sauce should be thick and full of flavor.

Serves 6