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At our kitchen, regularly slow-cook poultry and game legs, since the entire process is finished beforehand. For Christmas, I often employ with turkey drumsticks – it’s a lovely way to eat them. Serve with buttery potato and greens, although basmati rice, simple boiled potatoes or caramelized carrots make fine alternatives.

Simmered Drumsticks with Herbs, Mustard & Cream, and Colcannon

You can readily increase the portions to feed more people – simply require an enlarged cooking vessel.

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 diced
• 2 shallots, peeled and halved
• 5 slices streaky bacon, cut into pieces
• 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 Mashed Potatoes with Cabbage:

• 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, finely chopped
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Method

Heat the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of sunflower oil in a large, deep skillet. Liberally salt and pepper the drumsticks, then place them in the hot oil and sear, turning once, until golden brown on both sides. Take the turkey out to a plate, then carefully tip out and dispose of the fat.

Melt the butter in the pan, then add the garlic, shallots, bacon and sage. Fry for five to 10 minutes, until the aromatics soften and color. Deglaze with the wine, then lay the turkey legs on top of the aromatic base. Add enough chicken stock so the turkey legs are halfway immersed, then gently mix in the mustard and creme fraiche. Seal the pan tightly with foil and roast for an hour, or until the turkey legs are fall-off-the-bone tender.

Chef's Note: Meanwhile, put the potatoes in a large saucepan of water and cook for around 20 minutes, until tender when pricked with a fork.

In another saucepan, heat a couple of spoonfuls of the butter, then add the garlic for a couple of minutes. Add the cabbage and cook on a gentle heat, tossing now and then, for 10 to 15 minutes, until wilted. Adjust the seasoning, then set aside.

In a third saucepan, heat the milk gently and the leftover butter. Strain the softened potatoes, then put them back in the hot pot. Mash the potatoes with the heated dairy mixture until creamy, then add the cabbage and combine well. Season again to taste, and keep warm before serving.

After the hour is up, serve with the creamy potato side and the vegetables and juices from the pan.