Turkey Au Vin - River Cottage

Ingredients

• 2 free-range turkey legs
• 50g butter
• 1 tablespoon olive oil
• 250g salt pork, pancetta or bacon
• 250g onions cut into quarters
• Up to 50g plain flour, seasoned with salt and pepper
• 1/2 wine glass of brandy
• 500ml red wine
• 500ml chicken stock or water
• A bouquet garni of parsley stalks, bay and thyme
• 4 celery sticks, cut into 3cm lengths
• 4 garlic cloves
• 4 tomatoes, skinned, deseeded and finely chopped
• Salt and freshly ground pepper