Braised Turkey Thigh Pot Roast

Description

 * Cook Time: 40 minutes using a pressure cooker, 1 hour in a pot
 * Serves: 3 – 4

Ingredients

 * 2 medium turkey thighs, with skin, and bone in
 * salt
 * 2 tbs oil (canola or olive)
 * 4 oz common mushrooms, quartered
 * 2 stalks celery cut into ½ inch pieces
 * 2 medium carrots, cut into ½ inch lengths
 * 2 medium onions quartered
 * 4 cloves of garlic (smashed)
 * 2 tbsp white flour

Directions

 * 1) Salt the thighs and spray with canola or olive oil.
 * 2) Add the oil to the pot/pressure cooker.
 * 3) Then, fry the thighs, turning occasionally, over medium heat, uncovered, until brown on both sides (about ten minutes total).
 * 4) Add the flour and mix it with the grease/oil in the bottom of the pot/pressure cooker.
 * 5) Add the vegetables and garlic, cover and cook for about twenty minutes under pressure in a pressure cooker or cook for about thirty five minutes (or until done) in a large pot.
 * 6) Remove the lid and boil the sauce in the pot thickens to the consistency that you like.
 * 7) Let it stand, covered for about an hour to allow the flavors to combine.
 * 8) Add salt and pepper to taste.
 * 9) Serve warm. Noodles or rice go well with this dish.