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In our culinary practice, frequently slow-cook drumsticks, as all the preparation is completed ahead of time. For the festive season, the same technique is perfect on the holiday bird's legs – it’s a lovely way for serving them. Accompany it with buttery potato and greens, but fluffy rice, steamed baby potatoes or caramelized carrots would also go great.

Simmered Drumsticks with A Creamy Herb Sauce, and Colcannon

The recipe is easily doubled to feed more people – you’ll just need a larger pan.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Braised Legs:

• 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 halved
• 5 slices streaky bacon, chopped
• 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, shredded
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Method

Preheat your oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of neutral oil in a 23cm wide x 7cm high skillet. Liberally salt and pepper the drumsticks, then lay them in the pan and brown, turning once, until golden brown on both sides. Remove the legs to a plate, then pour out and discard the cooking fat.

Melt the butter in the pan, followed by the chopped garlic, shallots, diced bacon and sage leaves. Sauté over medium-high heat several minutes, until the onions and bacon take on some colour. Add the white wine, then return the turkey 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 about 60 minutes, or until the turkey legs are fall-off-the-bone tender.

Pro Tip: 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.

In another saucepan, heat a couple of spoonfuls of the butter, then add the garlic for two minutes. Stir in the shredded savoy and cook on a gentle heat, tossing now and then, for 10-15 minutes, until soft. Season, then keep warm.

Using another small pot, combine the milk and the remaining butter. Once the potatoes are done, drain them, then mash them in the same pot. Mash the potatoes with the heated dairy mixture until creamy, then fold in the cooked cabbage and stir it through. Add final salt and pepper, and hold over low heat before serving.

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