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At our kitchen, we often simmer chicken and rabbit legs, because all the preparation is completed ahead of time. For the festive season, I often employ with turkey drumsticks – it’s a lovely way to eat them. Accompany it with buttery potato and greens, though steamed rice, steamed baby potatoes or roast carrots make fine alternatives.

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

The recipe is easily doubled to feed more people – all you need is a larger pan.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Braised Legs:

• Sunflower oil or another neutral 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 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 minced
• ½ savoy cabbage, shredded
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Directions

Preheat your oven to 200C (180C fan)/390F/gas 6. Add a generous splash of sunflower oil in a oven-safe pan. Season the turkey legs, then place them in the hot oil and brown, flipping once, until beautifully seared on both sides. Remove the legs to a plate, then pour out and discard the excess oil.

Add the butter in the pan, then add the chopped garlic, shallots, diced bacon and sage leaves. Fry for five to 10 minutes, until the shallots and bacon 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 covered halfway, then carefully stir in the mustard and creme fraiche. Place a foil lid on the pan and bake for one hour, or until the turkey legs are fall-off-the-bone tender.

Chef's Note: Meanwhile, place the potato chunks 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. Stir in the shredded savoy and cook on a gentle heat, stirring occasionally, for until softened, until tender. Season, then keep warm.

In a third saucepan, heat the milk gently and the rest of the butter. Once the potatoes are done, drain them, then return them to their pan. Puree the potatoes with the creamy liquid until creamy, then fold in the cooked cabbage and combine well. Adjust the seasoning once more, and keep warm before serving.

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