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When we cook, regularly slow-cook drumsticks, as the entire process is finished beforehand. For the festive season, this method works wonderfully with turkey drumsticks – this creates a delicious method for serving them. Pair it with colcannon, but fluffy rice, boiled new potatoes or oven-roasted carrots would also go great.

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

This can easily be scaled up to feed more people – all you need is an enlarged cooking vessel.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Turkey:

• 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, 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 Potato Side:

• 500g large floury potatoes like Russets, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and minced
• ½ savoy cabbage, thinly sliced
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Directions

Heat the oven to 200C (180C fan)/390F/gas 6. Add a generous splash of sunflower oil in a large, deep cast-iron frying pan. Pat the turkey legs dry and season, then add them to the pan and fry, turning once, until beautifully seared on both sides. Take the turkey out to a plate, then pour out and discard the excess oil.

Place the butter in the pan, followed by the aromatics and bacon. Cook on a medium-high heat until fragrant, until the aromatics take on some colour. Pour in the wine, then lay the turkey legs on top of the mixture. 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 about 60 minutes, or until the turkey legs can bend in half with ease.

Chef's Note: At the same time, add the peeled potatoes in a large saucepan of water and cook for 20 minutes, until easily pierced with a skewer.

Meanwhile, in a second pan, melt two tablespoons of the butter, then add the garlic for a couple of minutes. Stir in the shredded savoy and cook on a low heat, stirring occasionally, for 10 to 15 minutes, until wilted. Adjust the seasoning, then keep warm.

Using another small pot, combine the milk and the remaining butter. Strain the softened potatoes, then return them to their pan. Crush the potatoes with the creamy liquid until creamy, then incorporate the greens and combine well. Add final salt and pepper, and keep warm before serving.

When the braising is complete, serve with the creamy potato side and the vegetables and juices from the pan.