Heart-Healthy Traditional French Jambonneau
Indulge in a lighter take on a French classic with this Heart-Healthy Traditional French Jambonneau recipe, featuring tender turkey thighs simmered in a flavorful medley of aromatic vegetables, herbs, and low-sodium chicken broth. Packed with nutrient-dense ingredients like carrots, celery, green beans, and freshly chopped parsley, this dish elevates traditional French comfort food by offering a lean protein base and heart-friendly tweaks, including olive oil and minimal salt use. Perfectly seasoned with bay leaves, thyme, and ground black pepper, the dish boasts robust yet balanced flavors that will transport your taste buds to rustic French kitchens. Ready in under two hours with just 20 minutes of prep time, this wholesome meal serves four and pairs beautifully with whole-grain bread or roasted potatoes for a balanced, satisfying dinner.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless turkey thighs
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 2 medium Carrots, peeled and chopped
- 2 stalks Celery stalks, chopped
- 4 cups Low-sodium chicken broth
- 2 leaves Bay leaves
- 4 sprigs Fresh thyme sprigs
- 0.5 teaspoons Ground black pepper
- 0.25 teaspoons Salt (optional, or use salt substitute)
- 2 cups Green beans, trimmed
- 2 tablespoons Fresh parsley, chopped
Instructions
Prepare the turkey thighs by trimming off any excess fat. Set aside.
In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat.
Add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic and sauté for another minute, being careful not to burn it.
Add the carrots and celery to the pot, cooking for 5 minutes until slightly softened.
Place the turkey thighs into the pot and pour in the low-sodium chicken broth, ensuring the turkey is submerged.
Add the bay leaves, thyme sprigs, ground black pepper, and salt or salt substitute (if using). Stir gently to combine.
Cover the pot and lower the heat to simmer. Cook for about 75 minutes, or until the turkey is tender and easily shredded with a fork.
After 75 minutes, add the green beans to the pot. Let them cook for another 10-15 minutes until tender but still bright in color.
Remove the bay leaves and thyme sprigs before serving. Taste and adjust seasonings as needed.
Garnish with freshly chopped parsley and serve warm. Pair with a side of whole-grain bread or roasted potatoes for a complete meal.
Nutrition Facts
Calories |
800 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.2 g | 54% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 1143 mg | 50% | |
| Total Carbohydrate | 53.3 g | 19% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 24.8 g | ||
| Protein | 61.5 g | 123% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 284 mg | 22% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1949 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
