Cooking "in pot" is a very English tradition of literally cooking everything in one pot. Vegetables, meat, and pan gravy, all melding into one tasty meal. This traditional style of cooking was originated to be cooked over the open fire, since then it has been fine tuned to fit modern cooking methods with old world flavors.
Full time 1 to 1 1/2 hours
You will need:
3 to 4 turkey legs
3 medium potatoes, cut into large pieces
1 onion, diced large
2 cup baby carrots
1 cup chicken stock
1/2 cup white wine
2 tbsp whole grain Dijon mustard
2 tbsp butter
1 tbsp vegetable oil
1 1/2 tsp salt
1 tsp ground black pepper
1 tsp chopped dried rosemary
1/2 tsp minced garlic
Let us begin:
Preheat oven to 350'.
In a dutch oven heat vegetable oil and butter over medium high heat, until butter melts.
Add in onions and minced garlic.
Cook 3-5 minutes or until onions have softened.
Push onions over to one side of the pot. Season turkey legs evenly with salt and pepper and place into the pot.
Sear each side for 5-6 minutes or until each side is nice and golden. Once golden, add in white wine and allow to cook for 8-10 minutes.
Once white wine has reduced place diced potatoes around the outside of the pot.
Pour in the chicken stock and place carrots into the pot.
In a small bowl mix together Dijon mustard and juice of the lemon.
Pour mixture over the top of the turkey legs.
Add the lemon halves into the pot and cover it.
Once turkey has reached proper temperature, remove from oven and let rest in pot for 10 minutes.
Serve and cheers!