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In our culinary practice, frequently braise drumsticks, as all the preparation is finished in advance. During the holidays, the same technique is perfect with turkey drumsticks – this creates a delicious method for serving them. Accompany it with buttery potato and greens, though basmati rice, boiled new potatoes or oven-roasted carrots would also go great.

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

You can readily increase the portions for extra guests – all you need is a larger pan.

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 diced
• 2 shallots, peeled and quartered
• 5 slices streaky bacon, diced
• 8 sage leaves fresh is best
• 70ml white wine a dry variety
• 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, finely chopped
• 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 neutral oil in a large, deep cast-iron frying pan. Season the turkey legs, then add them to the pan and fry, flipping once, until nicely coloured on both sides. Remove the legs to a plate, then remove the fat.

Melt the butter in the pan, and then incorporate the chopped garlic, shallots, diced bacon and sage leaves. Fry for five to 10 minutes, until the aromatics soften and color. Add the white wine, then lay the turkey legs on top of the vegetables. Introduce the stock so the turkey legs are halfway immersed, then carefully stir in the mustard and creme fraiche. Cover the pan with foil and cook in the oven for one 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 sharp knife.

In another saucepan, warm a portion of the butter, then add the garlic for a couple of minutes. Incorporate the sliced cabbage and cook on a gentle heat, stirring occasionally, for 10 to 15 minutes, until tender. Season, then keep warm.

Using another small pot, heat the milk gently and the remaining butter. Once the potatoes are done, drain them, then mash them in the same pot. Mash the potatoes with the creamy liquid until creamy, then add the cabbage and stir it through. Season again to taste, and keep warm before serving.

Once the turkey is cooked, dish up with the colcannon and the cooking liquid from the pan.