VEGETABLE AND TURKEY POT ROAST

Steps:

• Heat oil in a pot. Add thighs which have been sprinkled with salt and pepper. Fry until skin is crisp on both sides.
• Add onion and garlic. Fry until softened a bit. Stir in basil, thyme, and water. Cover and simmer 20 minutes.
• Add carrots. Cover and simmer 10 minutes.
• Add potatoes. Cover and simmer 20 minutes, or until done.
• Combine cornstarch and 1/4 cup cold water.
• Remove chicken and vegetables to a platter.
• Stir cornstarch mixture into the liquid in the pot. Bring to a boil. Cook until thickened, stirring constantly. Pour over turkey and vegetables and serve.