Turkey Thighs With Prosciutto, Tomatoes, Olives and Then Some . . .

All measurements and timing approximate.

2 tablespoons extra virgin olive oil
Some diced prosciutto (ideally from a chunk, not thin slices
2 turkey thighs
Salt and pepper
2 thyme sprigs
2 cups chopped aromatic vegetables, like celery, carrots, mushrooms, and/or onions
2 or more whole garlic cloves
1 cup good black olives, pitted or not
1 cup chopped tomatoes, or slices cherry or grape tomatoes
Water, red wine or stock
Chopped herbs for garnish

Nutritional Information
- Nutritional analysis per serving (4 servings)
  468 calories; 25 grams fat; 6 grams saturated fat; 12 grams monounsaturated fat; 5 grams polyunsaturated fat; 10 grams carbohydrates; 3 grams dietary fiber; 0 grams sugars; 47 grams protein; 156 milligrams cholesterol; 965 milligrams sodium

4 or more servings

Lightly brown the prosciutto in the oil, then scoop it out of there. Brown the turkey thighs in the same fat, sprinkling with salt and pepper and adding the thyme as they cook. Get the skin side good and brown but don’t worry about the other side much. Remove and set aside. Preheat the oven to 200 degrees.
Cook the vegetables and garlic together in the same pan, stirring and seasoning with salt and pepper as you cook. When they’re a bit softened, toss in the olives and tomatoes; lay the thighs, crisp side up, on there. Add liquid to come just to the bottom of the thighs and bake, checking occasionally to make sure the vegetables don’t dry out (you might stir them once or twice also). When the turkey is tender, it’s done. Garnish if you like and serve.

About 2 1/2 hours