Braised turkey thighs with mushrooms and mashed potatoes

• Make a poultry stock.
• Prepare a mashed potato parmentier as a garnish.

To make the roast:

• Cut and soften the vegetables for seasoning: filleted garlic, onion à la paysanne, carrot in fine half moons, pear tomato into quarters and green pepper in fine rings.
• Cut the mushrooms into quarters and sauté them.
• Season with salt and pepper and brown the mushrooms, put them in a hot oven (210ºC), Once browned on the outside, add the white wine and the stock, but without covering them, turn the thighs over, lower the temperature of the oven (180ºC) and leave to cook. (The meat must be easily separated from the bone).
• Remove the thighs.
• For the braising sauce: strain the resulting juices, separating the vegetables with a sieve and pour into a pan. Add flour (40 g/l) to the vegetables and leave to cook on the hob. Pour over the turkey juice and bring to the boil then blend and sieve. Add salt.
• Sauté the thighs, add the mushrooms and heat.

SET UP

• Serve with the sauce, mushrooms and mash.