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Lynn's Burgundy Turkey Thighs

2 Turkey Thighs (3-3 1/2 pounds) skin removed
2 tablespoons flour
3 tablespoons vegetable oil
4 cups coarsely chopped onion
2 cups coarsely chopped celery
2 cups coarsely chopped carrot
1 teaspoon dried rosemary
1 teaspoon thyme
1 teaspoon dried sage
4 garlic cloves, minced or 1 teaspoon granulated garlic
1/2 teaspoon salt
1/2 teaspoon pepper
2 large bay leaves
1 cup coarsely chopped dried apricots
3 cups red burgundy wine

D I R E C T I O N S

In shallow bowl coat turkey thighs in flour. In Dutch oven over medium-high heat, brown turkey thighs 4 minutes per side in oil; remove and set aside. In same Dutch oven over medium-high heat, combine onion, celery and carrots; cook 2-3 minutes. Stir in rosemary, thyme, sage, garlic, salt, pepper, bay leaves and apricots. Spoon reserved vegetable/apricot mixture over turkey thighs. Add wine, increase heat to high and bring mixture to a boil; remove from heat. Cover Dutch oven tightly with aluminum foil and lid. Bake at 400 degrees Fahrenheit for 30 minutes. Reduce heat to 350 and continue to bake 90 minutes. To serve, place turkey thighs on a serving platter. Remove and discard bay leaves. Spoon vegetable/apricot sauce over turkey

Think enough and you won't know anything.

- Kenneth Patchen