Step 1

Heat your oven to 325 degrees F. Place a Dutch oven over medium-high heat. If you do not have a Dutch oven, a large oven-safe heavy-bottomed pot fitted with a lid will also work.

Step 2

Using a piece of paper towel, pat the outside of the turkey thighs dry and season well with salt and pepper. Add the oil into the pan followed by the turkey thighs, skin-side down. Allow the turkey to sear until golden brown on the first side and the meat easily releases from the pan, 3 to 4 minutes. Flip and sear the turkey on the other side just until golden then remove from the pan and set aside.

Step 3

Turn the heat down to medium and add the butter into the pan along with the onions, lemon and potatoes. Season with salt and pepper and cook until the onions and lemon are slightly softened and golden, 3 to 5 minutes. Stir in the garlic followed by the white wine, scraping the bottom of the pan to deglaze and pick up any cooked-on bits. Bring the wine to a simmer and cook down until slightly reduced, 2 to 4 minutes.

Step 4

Stir in the Dijon as well as the chicken stock and nestle the turkey thighs on top, skin-side up, ensuring that the skin is not submerged. Bring to a boil, cover with the lid, and transfer the pan to the oven for 1 hour.

Step 5

After 1 hour of braising, remove the lid and continue to cook until the turkey and potatoes are cooked through and the turkey skin is golden and lightly crisp, 10 to 15 minutes.

Step 6

Remove the pan from the oven, scatter over the capers and allow the dish to rest for 5 minutes before sprinkling with fresh herbs and serving with sour cream on the side.