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In our culinary practice, regularly slow-cook chicken and rabbit legs, because the entire process can be done beforehand. For Christmas, this method works wonderfully with turkey drumsticks – it’s a lovely way to enjoy them. Pair it with colcannon, although fluffy rice, boiled new potatoes or caramelized carrots would also go great.

Simmered Drumsticks with Sage, Mustard and Creme Fraiche, and Creamy Potato & Cabbage

The recipe is easily doubled to feed more people – you’ll just need 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 sliced
• 5 slices streaky bacon, chopped
• 8 sage leaves fresh is best
• 70ml white wine a dry variety
• 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, finely chopped
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Directions

Heat the oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of sunflower oil in a 23cm wide x 7cm high skillet. Season the turkey legs, then add them to the pan and brown, turning once, until beautifully seared on both sides. Remove the legs to a plate, then carefully tip out and dispose of the fat.

Add the butter in the pan, followed by the aromatics and bacon. Cook on a medium-high heat five to 10 minutes, until the onions and bacon take on some colour. Pour in the wine, then lay the turkey legs on top of the mixture. Pour in the 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, put the potatoes in a pot of salted boiling water and cook for 20 minutes, until soft when tested with a fork.

Using a separate skillet, melt two tablespoons of the butter, then sauté the garlic for a couple of minutes. Stir in the shredded savoy and cook on a gentle heat, mixing from time to time, for 10 to 15 minutes, until soft. Add salt and pepper, then set aside.

In the meantime, in a pan, warm the milk and the remaining butter. Strain the softened potatoes, then put them back in the hot pot. Crush the potatoes with the creamy liquid until smooth, then fold in the cooked cabbage and mix it in thoroughly. Add final salt and pepper, and keep warm before serving.

When the braising is complete, dish up with the creamy potato side and the cooking liquid from the pan.