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In our culinary practice, frequently slow-cook drumsticks, since all the preparation can be done ahead of time. For Christmas, I often employ for turkey legs – it’s a lovely way for serving them. Accompany it with colcannon, but fluffy rice, simple boiled potatoes or roast carrots are also excellent.

Simmered Drumsticks with Herbs, Mustard & Cream, and Colcannon

The recipe is easily doubled 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 quartered
• 5 slices streaky bacon, diced
• 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 Potato Side:

• 500g large floury potatoes like Russets, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and chopped
• 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. Add a generous splash of neutral oil in a large, deep skillet. Season the turkey legs, then add them to the pan and brown, flipping once, until golden brown on both sides. Take the turkey out to a plate, then pour out and discard the cooking fat.

Add the butter in the pan, and then incorporate the chopped garlic, shallots, diced bacon and sage leaves. Sauté over medium-high heat several minutes, until the aromatics take on some colour. Pour in the wine, then place the seared legs on top of the mixture. Add enough chicken stock so the turkey legs are halfway immersed, then gently mix in the mustard and creme fraiche. Place a foil lid on the pan and bake for an hour, or until the turkey legs can bend in half with ease.

Chef's Note: Meanwhile, add the peeled potatoes in a pot of salted boiling water and cook for 20 minutes, until soft when tested with a fork.

In another saucepan, melt two tablespoons of the butter, then add the garlic for two minutes. Stir in the shredded savoy and cook on a simmer, tossing now and then, for until softened, until soft. Add salt and pepper, then set aside.

Using another small pot, warm the milk and the leftover butter. Drain the cooked potatoes, then return them to their pan. Mash the potatoes with the warm milk and butter until lump-free, then fold in the cooked cabbage and stir it through. Adjust the seasoning once more, and reheat gently before serving.

When the braising is complete, serve with the creamy potato side and the aromatics and rich sauce from the pan.