Belgian Turkey Ragout

• 3 1/2 pounds turkey thighs
• 1 teaspoon salt, divided
• 1/2 teaspoon black pepper, divided
• 2 teaspoons vegetable oil
• 1 tablespoon butter
• 4 cups thinly sliced leek (about 5 large)
• 2 cups (1/2-inch) pieces carrot
• 3 tablespoons all-purpose flour
• 1 cup fat-free, less-sodium chicken broth
• 1 tablespoon brown sugar
• 1 (12-ounce) bottle amber lager
• 1 tablespoon Dijon mustard
• 1 tablespoon white wine vinegar
• 2 tablespoons chopped fresh parsley

1. Preheat oven to 300u0b0.
2. Remove skin from turkey; cut meat from bones. Discard skin and bones; cut meat into 1 1/2-inch pieces. Sprinkle turkey with 1/2 teaspoon salt and 1/4 teaspoon pepper.
3. Heat oil in a small Dutch oven over medium-high heat. Add turkey; cook for 6 minutes or until browned, stirring occasionally. Remove turkey and juices from pan. Reduce heat to medium; melt butter in the pan. Add leek and carrot; cover and cook 12 minutes or until leek begins to brown, stirring occasionally.
4. Return turkey and juices to pan. Sprinkle flour over turkey mixture; stir well to coat. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, broth, sugar, and beer. Bring to a boil; cover. Place in oven. Bake at 300u0b0 for 50 minutes or until turkey is tender. Stir in mustard and vinegar; sprinkle with parsley.

turkey thighs, salt, black pepper, vegetable oil, butter, carrot, allpurpose, chicken broth, brown sugar, amber lager, mustard, white wine vinegar, parsley

Taken from www.myrecipes.com/recipe/belgian-turkey-ragout (may not work)