Braised turkey thighs with mixed vegetables

• Make a poultry stock.
• Cut the vegetables: sliced garlic, onion, carrot in fine half moons, pear tomatoes into quarters and green peppers in fine rings and softened.
• Season with salt and pepper and brown the thighs in a very hot oven.
• Mix the golden thighs with the softened vegetables, add the white wine and the stock, but do not cover.
• Turn the thighs over, lower the oven temperature and leave them until they are cooked (the meat must separate from the bone).
• For the braising sauce:
• Remove the thighs from the vegetables.
• Separate the vegetables from the liquid using a sieve.
• Place the vegetables in a pan on the heat and add flour (40 g/l), leave to cook.
• Add the juices, the tomato sauce to give colour (add more if necessary) bring to the boil.
• Blend and sieve.
• Add salt.
• Pour the sauce over the thighs and heat.
• Cut up the vegetables: Green beans cut into diamond shapes, the carrots in cubes and the potato in 2 cm cubes.
• Steam the peas, the carrots and the green beans or cook in the English style.
• Fry the potatoes.

SET UP

• Heat the vegetables as a garnish and serve with the turkey.