Heat the oil and butter in a large saucepan, add the lardons and cook slowly until they start to colour. Remove the lardons and set aside, leaving the fat in the pan.
Add the thighs to the hot fat that is left in the pan, skin side down. Fry until the skin starts to crisp up. Turn over and seal the other side until golden.
Remove the turkey from the pan and set aside. Reduce the heat, add the vegetables and cook until soft and just starting to colour.
Return the lardons to the pan and then the thighs and bay leaf, add the red wine and reduce until almost all gone. Add the tomatoes and cook for a couple of minutes.
Add the chicken stock and bring to the boil. Cover and cook in a pre-heated oven at 130C for 3 hours. Check the thighs after 3 hours, the meat should come away from the bone with ease.
Remove the thighs from the pan and put to one side. Separate the vegetables from the liquid by straining off the broth and reserve both. Remove the bay leaf and discard.
Put the liquid back into the pan and reduce until it intensifies in flavour and reaches a syrupy consistency. This will take around 20 minutes.
Add the vegetables back to the reduced sauce and cook down a little more until they are coated in a nice sauce.
Remove the skin and bone from the turkey and flake the meat with your fingers. Add to the vegetable sauce and warm through, seasoning with salt and pepper.
Cook some fresh pasta and mix with the sauce so that the sauce coats the pasta evenly.
Recipe courtesy of www.greatbritishchefs.com