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When we cook, regularly simmer chicken and rabbit legs, since every step is finished in advance. For Christmas, the same technique is perfect with turkey drumsticks – it offers a superb approach to eat them. Accompany it with colcannon, but basmati rice, simple boiled potatoes or oven-roasted carrots would also go great.

Simmered Drumsticks with A Creamy Herb Sauce, and Creamy Potato & Cabbage

You can readily increase the portions for extra guests – all you need is a larger pan.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Braised Legs:

• 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 finely chopped
• 2 shallots, peeled and sliced
• 5 slices streaky bacon, chopped
• 8 sage leaves fresh is best
• 70ml white wine like Sauvignon Blanc
• 60-100ml chicken stock
• ½ tbsp dijon mustard
• 1 tbsp creme fraiche or sour cream

For the Colcannon:

• 500g large floury potatoes like Russets, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and diced
• ½ savoy cabbage, shredded
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Method

Set the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of sunflower oil in a 23cm wide x 7cm high pan. Liberally salt and pepper the drumsticks, then place them in the hot oil and fry, flipping once, until beautifully seared on both sides. Transfer the legs to a plate, then remove the cooking fat.

Place the butter in the pan, and then incorporate the aromatics and bacon. Fry for until fragrant, until the onions and bacon begin to brown. Deglaze with the wine, then return the turkey on top of the vegetables. Add enough chicken stock so the turkey legs are covered halfway, then gently mix in the mustard and creme fraiche. Cover the pan with foil and bake for an hour, or until the turkey legs are completely cooked through.

Pro Tip: At the same time, add the peeled potatoes in a pot of salted boiling water and cook for until tender, until tender when pricked with a sharp knife.

Using a separate skillet, warm a portion of the butter, then sauté the garlic for a couple of minutes. Incorporate the sliced cabbage and cook on a simmer, mixing from time to time, for 10 to 15 minutes, until soft. Adjust the seasoning, then keep warm.

In the meantime, in a pan, combine the milk and the leftover butter. Once the potatoes are done, drain them, then put them back in the hot pot. Mash the potatoes with the heated dairy mixture until smooth, then add the cabbage and mix it in thoroughly. Season again to taste, and reheat gently before serving.

When the braising is complete, plate alongside the creamy potato side and the vegetables and juices from the pan.