Cook the AIA Turkey Thighs in a frying pan or in the oven, with extra-virgin olive oil (2 Tablespoons), salt, a bay leaf, torn, and the juice of ½ lemon. Bake at 200° for about an hour and a quarter; at the halfway point, add ½ cup of white wine.

Alternately: Thighs with Pickled Onions

Brown the thighs in a pan with extra-virgin olive oil and deglaze with half a cup of vinegar. Then add 200 g of cipolline onions and a cup of water. Cooked covered for about 20 minutes. Add 50 g of sugar, two tablespoons of vinegar and cook for another 15 minutes. When done, make certain that the onions are browned and the sauce has thickened. Serve hot.