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Turkey thigh from the Roman pot

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Ingredients for 4 servings:

  • 1.4 kg turkey thigh(s)
  • 2 onions
  • 2 carrots
  • 1 bunch of soup vegetables
  • ½ white cabbage
  • ¼ liter vegetable broth
  • salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 20 minutes

Rinse the earthenware pot thoroughly. In the meantime, wash the turkey thigh, pat dry, and season with salt and pepper. Peel and roughly dice the onions. Trim, wash, and dice the carrots and celery. Wash and slice the leek. Trim the white cabbage and cut into strips. Add half of the vegetables to the earthenware pot, place the turkey thigh on top, and spread the remaining vegetables over the meat. Pour in the vegetable stock. Braise the turkey thigh in an unheated oven at 200°C (top/bottom heat) for a good 2 hours with the lid closed.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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