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Lemony Braised Turkey Thighs with Onions and Potatoes
Lemony and fresh, these turkey thighs are seasoned and braised perfectly with hearty veggies like onions and potatoes.
YIELDS
4
Ingredients
- 1 kg (2–3) bone-in, skin-on turkey thighs
- Kosher salt and black pepper
- 2 teaspoons olive oil
- 1 tablespoon butter
- 2 yellow onions, thinly sliced
- 1 lemon, thinly sliced and seeds removed
- 5–6 medium yellow potatoes, quartered
- 3 garlic cloves, thinly sliced
- 1 cup (250 ml) dry white wine
- 1 tablespoon grainy Dijon mustard
- 1 cup (250 ml) low sodium chicken broth
- 2 tablespoons capers
- Parsley and/or dill, for serving
- Sour cream, for serving
Directions
- Heat your oven to 325°F and place a Dutch oven over medium-high heat. If you do not have a Dutch oven, a large oven-safe heavy-bottomed pot fitted with a lid will also work.
- Paint the outside of the turkey thighs dry using a paper towel and season well with salt and pepper. Add the oil into the pan, followed by the turkey thighs, skin-side down. Allow the turkey to sear on the first side for 3 to 4 minutes until golden brown and the meat easily releases from the pan. Flip and roast the turkey on the other side until golden, then remove from the pan and set aside.
- Turn the heat down to medium and add the butter and the onions, lemon, and potatoes to the pan. Season with salt and pepper and cook for 3 to 5 minutes or until the onions and lemon are slightly softened and golden. Stir in the garlic, followed by the white wine, scraping the bottom of the pan to deglaze and pick up any cooked-on bits. Bring the wine to a simmer and cook for 2 to 4 minutes until slightly reduced.
- Stir in the Dijon and the chicken stock and nestle the turkey thighs on top, skin-side up, ensuring that the skin is not submerged. Bring to a boil, cover with the lid, and transfer the pan to the oven for 1 hour.
- After 1 hour of braising, remove the lid and continue to cook for 10 to 15 minutes or until the turkey and potatoes are cooked through, and the turkey skin is golden and lightly crisp.
- Remove the pan from the oven, scatter over the capers, and allow the dish to rest for 5 minutes before sprinkling with fresh herbs and serving with sour cream on the side. Enjoy!
TIP: If you can only find smaller turkey thighs, add another thigh or two to the recipe and cook as directed.
