Summary

Ingredients

• 1 turkey thigh (approx. .2 kg)
• salt and pepper
• 75 g bacon, smoked, mixed, diced
• 150 ml white wine, drier
• 500 g carrot (s), cut into lare pieces
• 500 g leek, cut into thick rins
• 750 g potato (s), small with skin, diced
• 1 bay leaf
• 125 ml vegetable stock
• 0.5 ½ bunch parsley, cut into small pieces

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Instructions

1. Preheat the oven to 180 degrees circulating air
2. Rub the turkey thigh well with salt and pepper. Leave the bacon crispy in a roaster without fat. Fry the turkey briefly in it. Deglaze with wine and stew in the oven covered for about 2 hours. Add the vegetables to the turkey one hour before the end of the cooking time. Season with salt and pepper. Add the bay leaf and broth and continue to cook. Turn the vegetables every now and then.
3. Before serving, season the vegetables with salt and pepper and add the parsley.