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   Nancy's Lentil Olive Turkey Legs

TURKEY:
2 lb turkey drumsticks (3x2/3-lb)
    Salt and black pepper
2 tbl vegetable oil
1 med onion chopped
2 cup dry white wine
1/2 cup water
1 tbl chopped fresh thyme
LENTILS:
1 tbl butter
2 med carrots peeled and diced
1 med celery stalk diced
1 med leek (white and tender green parts) cleaned thoroughly
    and diced
3 cup brown or green lentils picked over and
    rinsed
10 cup water
VEGETABLE SAUTE:
3 cup coarsely chopped spinach trimmed, washed,
    and dried
1 cup pitted brine-cured green olives chopped
1 1/2 tbl fresh lemon juice
    Salt and black pepper to taste

 Method :
TURKEY (2 HRS) : Preheated oven to 350F.
Sprinkle drumsticks with salt and ground black pepper to taste. Heat in a large, nonreactive, ovenproof skillet over medium-high heat and add the oil. Add the drumsticks to the skillet and cook until browned on one side, about 10 minutes. Turn and brown the other side, about 5 minutes more.
Remove to a platter and pour off all but 2 tablespoons of the fat. Add the onion to the pan and cook, stirring, just until softened, about 3 minutes.
Return the turkey to the skillet and add wine. Sprinkle with water and fresh thyme. Cover and bring to a boil. Bake in the oven until the turkey is tender, about 1 1/2 hours.
LENTILS (40 MINS): Meanwhile, melt butter in a large saucepan over medium heat. Add the carrots, celery and leek. Cook, stirring occasionally, just until softened, about 5 minutes. Stir in lentils and water. Bring to a boil. Reduce the heat and simmer, partially covered, until the lentils are tender, about 30 minutes. Drain.
VEGETABLE SAUTE (8 mins): Remove the drumsticks to a plate, cover with aluminum foil, and keep warm.
Add to the skillet the spinach, olives and lemon juice. Cook over medium heat until the spinach is wilted, about 6 minutes. Stir in the lentils.
Season with: Salt and ground black pepper to taste Spoon the lentil mixture into a large, shallow bowl, arrange the turkey on top, and serve.
 

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