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At our kitchen, frequently slow-cook poultry and game legs, since all the preparation is completed ahead of time. For Christmas, the same technique is perfect with turkey drumsticks – it’s a lovely way to eat them. Accompany it with buttery potato and greens, but fluffy rice, steamed baby potatoes or caramelized carrots make fine alternatives.

Simmered Drumsticks with Sage, Mustard and Creme Fraiche, and Colcannon

The recipe is easily doubled for a larger gathering – simply require a larger pan.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Main Dish:

• Sunflower oil or a mild cooking oil
• Salt and black pepper
• 2 bone-in turkey legs or drumsticks
• 1 tbsp butter
• 5 garlic cloves, peeled and minced
• 2 shallots, peeled and halved
• 5 slices streaky bacon, chopped
• 8 sage leaves preferably fresh
• 70ml white wine like Sauvignon Blanc
• 60-100ml chicken stock
• ½ tbsp dijon mustard
• 1 tbsp creme fraiche or sour cream

For the Mashed Potatoes with Cabbage:

• 500g large floury potatoes such as Maris Piper, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and chopped
• ½ savoy cabbage, thinly sliced
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Method

Heat the oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of neutral oil in a oven-safe pan. Pat the turkey legs dry and season, then place them in the hot oil and fry, cooking on both sides, until golden brown on both sides. Take the turkey out to a plate, then pour out and discard the excess oil.

Add the butter in the pan, and then incorporate the aromatics and bacon. Sauté over medium-high heat until fragrant, until the aromatics soften and color. Deglaze with the wine, then return the turkey on top of the vegetables. Add enough chicken stock so the turkey legs are halfway immersed, then carefully stir in the mustard and creme fraiche. Cover the pan with foil and roast for an hour, or until the turkey legs are completely cooked through.

Chef's Note: Meanwhile, place the potato chunks in a pot of salted boiling water and cook for around 20 minutes, until tender when pricked with a fork.

In another saucepan, warm a portion of the butter, then add the garlic for until aromatic. Add the cabbage and cook on a gentle heat, tossing now and then, for 10-15 minutes, until tender. Season, then remove from the heat.

Using another small pot, combine the milk and the rest of the butter. Strain the softened potatoes, then mash them in the same pot. Mash the potatoes with the warm milk and butter until lump-free, then add the cabbage and combine well. Adjust the seasoning once more, and keep warm before serving.

When the braising is complete, serve with the colcannon and the aromatics and rich sauce from the pan.