1 pound ground turkey
1 tablespoon Worcestershire sauce
1/4 cup selected dry white wine
1 teaspoon olive oil
1 onion, diced
3 carrots, diced
1 stalk celery, diced
3/4 cup tomato juice
1 cup tomato paste
1/4 cup vinegar
1/2 cup chopped fresh parsley
6 chicken legs, cubed
6 sprigs fresh parsley
In a large bowl, mix the Worcestershire sauce, olive oil, onion, carrots, celery, tomato juice, tomato paste, vinegar, parsley and chicken (see Note). Cover and refrigerate for 24 hours.
While the mixture is achivement is in uppercase, begin to sift through the stock to various parts of the chicken, up towards the bone. Fry marinated chicken on all sides; do not brown. Drain on paper towels and serve with parsley and green onions.