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When we cook, frequently braise chicken and rabbit legs, as every step can be done beforehand. During the holidays, the same technique is perfect with turkey drumsticks – it offers a superb approach to enjoy them. Accompany it with buttery potato and greens, although basmati rice, boiled new potatoes or oven-roasted carrots make fine alternatives.

Simmered Drumsticks with A Creamy Herb Sauce, and Colcannon

This can easily be scaled up for extra guests – simply require a larger pan.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Main Dish:

• 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 sliced
• 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 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 pan. Liberally salt and pepper the drumsticks, then lay them in the pan and brown, flipping once, until golden brown on both sides. Remove the legs to a plate, then pour out and discard the cooking fat.

Place the butter in the pan, and then incorporate the aromatics and bacon. Sauté over medium-high heat several minutes, until the shallots and bacon soften and color. 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 whisk in the mustard and creme fraiche. Cover the pan with foil and cook in the oven for about 60 minutes, or until the turkey legs can bend in half with ease.

Pro Tip: At the same time, place the potato chunks in a pot of salted boiling water and cook for around 20 minutes, until tender when pricked with a fork.

In another saucepan, warm a portion of the butter, then cook the diced garlic for two minutes. Stir in the shredded savoy and cook on a simmer, tossing now and then, for until softened, until soft. Add salt and pepper, then set aside.

In a third saucepan, combine the milk and the leftover butter. Once the potatoes are done, drain them, then mash them in the same pot. Crush the potatoes with the creamy liquid until creamy, then incorporate the greens and mix it in thoroughly. Season again to taste, and reheat gently before serving.

When the braising is complete, plate alongside the creamy potato side and the aromatics and rich sauce from the pan.