How to make
Ingredients
- 1 tbsp (15 mL)Olive oil
- 2PC® Free From Turkey Thighs
- 1/2 tsp (2 mL)Salt
- 1/4 tsp (1 mL)Freshly ground black pepper
- 1 cup (250 mL)Chopped white onion
- 1 cup (250 mL)PC® Blue Menu® Chicken Broth
- 1/2 cup (125 mL)White wine
- 1 tbsp (15 mL)Dijon mustard
- 2Large sweet potatoes (about 800 g), peeled and cut in chunks
- 2/3 cup (150 mL)Buttermilk
- 1/3 cup (75 mL)Orange juice
How to make
- Step 1Preheat oven to 350°F (180°C).
- Step 2In 10-inch (25 cm) nonstick ovenproof frying pan, heat oil over medium heat. Sprinkle turkey thighs with 1/4 tsp (1 mL) of the salt and 1/8 tsp (0.5 mL) of the pepper. Place in frying pan skin side down; cook for 7 minutes or until skin is browned and crispy. Turn over; cook 3 minutes longer. Transfer thighs to a plate.
- Step 3Reduce heat under frying pan to medium-low. Add onion to pan; cook for 4 to 6 minutes, stirring occasionally, or until softened and starting to brown. Stir in chicken broth, wine and mustard. Bring to a boil. Add turkey thighs to pan, skin side up. Carefully transfer pan to centre of oven. Cook uncovered until meat is tender when pierced with a knife, about 1 to 1-1/4 hours.
- Step 4Transfer turkey thighs to a plate; cover to keep warm. Strain cooking liquid into a saucepan. Bring to a boil over high heat; boil until syrupy and reduced by half, about 5 to 7 minutes.
- Step 5Meanwhile, place sweet potatoes in another saucepan and add cold water to over. Bring to a boil. Reduce heat to medium-high; cook until tender when pierced with a knife, about 12 to 14 minutes. Drain. Mash with buttermilk and orange juice. Season with remaining 1/4 tsp (1 mL) salt and 1/8 tsp (0.5 mL) pepper.
- Step 6Pull crispy skin off thighs and slice. Pull meat off bones and pull into chunks. Serve turkey over sweet potatoes, with the reduced cooking sauce, topped with crispy skin. Garnish with chopped fresh parsley, if desired.
