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When we cook, we often braise drumsticks, since every step is finished in advance. For Christmas, I often employ for turkey legs – it’s a lovely way for serving them. Pair it with creamy mashed potatoes with cabbage, although basmati rice, simple boiled potatoes or caramelized carrots make fine alternatives.

Simmered Drumsticks with Herbs, Mustard & Cream, and Creamy Potato & Cabbage

The recipe is easily doubled to feed more people – simply require a bigger pot.

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, diced
• 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 Colcannon:

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

Method

Set the oven to 200C (180C fan)/390F/gas 6. Add a generous splash of sunflower oil in a oven-safe pan. Liberally salt and pepper the drumsticks, then lay them in the pan and sear, cooking on both sides, until golden brown on both sides. Transfer the legs to a plate, then carefully tip out and dispose of the cooking fat.

Add the butter in the pan, followed by the chopped garlic, shallots, diced bacon and sage leaves. Sauté over medium-high heat five to 10 minutes, until the aromatics take on some colour. Pour in the wine, then return the turkey on top of the mixture. Pour in the stock so the turkey legs are partially submerged, then gently mix in the dijon and creamy element. Seal the pan tightly with foil and cook in the oven for an hour, or until the turkey legs are completely cooked through.

Key Point: Meanwhile, place the potato chunks in a large saucepan of water and cook for 20 minutes, until easily pierced with a sharp knife.

Using a separate skillet, warm a portion of the butter, then sauté the garlic for until aromatic. Add the cabbage and cook on a low heat, stirring occasionally, for until softened, until tender. Season, then remove from the heat.

Using another small pot, heat the milk gently and the rest of the butter. Once the potatoes are done, drain them, then mash them in the same pot. Crush the potatoes with the heated dairy mixture until smooth, then incorporate the greens and mix it in thoroughly. Adjust the seasoning once more, and hold over low heat before serving.

When the braising is complete, plate alongside the colcannon and the aromatics and rich sauce from the pan.