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When we cook, frequently slow-cook poultry and game legs, since every step can be done in advance. During the holidays, this method works wonderfully on the holiday bird's legs – this creates a delicious method to eat them. Accompany it with creamy mashed potatoes with cabbage, though basmati rice, simple boiled potatoes or caramelized carrots make fine alternatives.

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

You can readily increase the portions for extra guests – simply require an enlarged cooking vessel.

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 minced
• 2 shallots, peeled and quartered
• 5 slices streaky bacon, chopped
• 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 diced
• ½ savoy cabbage, thinly sliced
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Cooking Instructions

Heat the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of sunflower oil in a oven-safe pan. Liberally salt and pepper the drumsticks, then lay them in the pan and fry, turning once, until golden brown on both sides. Take the turkey out to a plate, then carefully tip out and dispose of the cooking fat.

Place the butter in the pan, followed by the aromatics and bacon. Sauté over medium-high heat several minutes, until the onions and bacon soften and color. Deglaze with the wine, then lay the turkey legs on top of the aromatic base. Introduce the stock so the turkey legs are covered halfway, then gently mix in the mustard and creme fraiche. Seal the pan tightly with foil and bake for one hour, or until the turkey legs are fall-off-the-bone tender.

Pro Tip: At the same time, place the potato chunks in a large saucepan of water and cook for until tender, until soft when tested with a sharp knife.

Meanwhile, in a second pan, melt two tablespoons of the butter, then sauté 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 wilted. Adjust the seasoning, then remove from the heat.

Using another small pot, heat the milk gently and the remaining butter. Strain the softened potatoes, then return them to their pan. Puree the potatoes with the warm milk and butter until lump-free, then fold in the cooked cabbage and combine well. Season again to taste, and reheat gently before serving.

When the braising is complete, serve with the colcannon and the cooking liquid from the pan.