Braised Turkey Thighs w/ Sweet potato Mashed

1 Tbsp olive oil

2 bone-in turkey thighs salt freshly ground black pepper

1 cup chopped white onion

1 cup chicken broth white wine Dijon mustard 2 large sweet potatoes, peeled and cut in chunks buttermilk orange juice 1 Preheat oven to 350°F

In 10-inch nonstick ovenproof frying pan, heat oil over medium heat. Sprinkle turkey thighs with half of the salt and half of the pepper. Place in frying pan skin-side minutes or until skin is browned and crispy. Turn over; cook 2 minutes longer. Transfer thighs to a plate.

Reduce heat under frying pan to medium-low. Add onion 6 minutes, stirring occasionally, or until softened and starting to brown. Stir in chicken broth, wine and mustard. Bring to a boil. Add turkey thighs to pan, skin side up. Carefully transfer pan to centre of oven. Cook uncovered until meat is tender when pierced with a knife,

Transfer turkey thighs to a plate; cover to keep warm. Strain cooking liquid into a saucepan. Bring to a boil over high heat; boil until syrupy and reduced by half, about 5 to 7 minutes.

Meanwhile, place sweet potatoes in another saucepan and add cold water to cover. Bring to a boil. Reduce heat to medium-high; cook until tender when pierced with a knife, about 12 Mash with buttermilk and orange juice. Season with remaining salt and pepper.

Pull crispy skin off thighs and slice. Pull meat off bones and pull into chunks. Serve turkey over sweet potatoes, with the reduced cooking sauce, topped with crispy skin. Garnish with chopped fresh parsley if desired.