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In our culinary practice, we often simmer chicken and rabbit legs, since all the preparation is completed in advance. For the festive season, this method works wonderfully with turkey drumsticks – this creates a delicious method to eat them. Pair it with colcannon, but fluffy rice, steamed baby potatoes or caramelized carrots would also go great.

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

You can readily increase the portions to feed more people – all you need is a larger pan.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Turkey:

• 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 diced
• 2 shallots, peeled and halved
• 5 slices streaky bacon, chopped
• 8 sage leaves preferably fresh
• 70ml white wine a dry variety
• 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, finely chopped
• 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. Pat the turkey legs dry and season, then add them to the pan and fry, cooking on both sides, until beautifully seared on both sides. Take the turkey out to a plate, then remove the cooking fat.

Add the butter in the pan, and then incorporate the chopped garlic, shallots, diced bacon and sage leaves. Cook on a medium-high heat five to 10 minutes, until the shallots and bacon take on some colour. Pour in the wine, then return the turkey on top of the aromatic base. Pour in the stock so the turkey legs are halfway immersed, then whisk in the dijon and creamy element. Seal the pan tightly with foil and bake for about 60 minutes, or until the turkey legs are fall-off-the-bone tender.

Chef's Note: While that's cooking, add the peeled potatoes in a pan of boiling water and cook for until tender, until soft when tested with a skewer.

In another saucepan, heat a couple of spoonfuls of the butter, then cook the diced garlic for until aromatic. Stir in the shredded savoy and cook on a simmer, mixing from time to time, for until softened, until wilted. Add salt and pepper, then remove from the heat.

In a third saucepan, warm the milk and the leftover butter. Drain the cooked potatoes, then mash them in the same pot. Puree the potatoes with the heated dairy mixture until smooth, then fold in the cooked cabbage and mix it in thoroughly. Add final salt and pepper, and hold over low heat before serving.

After the hour is up, serve with the creamy potato side and the cooking liquid from the pan.