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At our kitchen, we often simmer chicken and rabbit legs, as the entire process is finished beforehand. For the festive season, I often employ with turkey drumsticks – it offers a superb approach for serving them. Accompany it with buttery potato and greens, although steamed rice, boiled new potatoes or roast carrots make fine alternatives.

Simmered Drumsticks with Herbs, Mustard & Cream, and Colcannon

The recipe is easily doubled for a larger gathering – you’ll just need a bigger pot.

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 finely chopped
• 2 shallots, peeled and sliced
• 5 slices streaky bacon, diced
• 8 sage leaves fresh is best
• 70ml white wine like Sauvignon Blanc
• 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, shredded
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Method

Preheat your oven to 200C (180C fan)/390F/gas 6. Add a generous splash of neutral oil in a 23cm wide x 7cm high skillet. Pat the turkey legs dry and season, then add them to the pan and fry, cooking on both sides, until nicely coloured on both sides. Transfer the legs to a plate, then remove the excess oil.

Place the butter in the pan, then add the garlic, shallots, bacon and sage. Sauté over medium-high heat several minutes, until the aromatics begin to brown. Pour in the wine, then place the seared legs on top of the mixture. Add enough chicken stock so the turkey legs are halfway immersed, then gently mix in the dijon and creamy element. Seal the pan tightly with foil and cook in the oven for one hour, or until the turkey legs can bend in half with ease.

Key Point: At the same time, add the peeled potatoes in a large saucepan of water and cook for until tender, until soft when tested with a skewer.

Meanwhile, in a second pan, melt two tablespoons of the butter, then cook the diced garlic for two minutes. Add the cabbage and cook on a simmer, tossing now and then, for 10-15 minutes, until soft. Add salt and pepper, then remove from the heat.

In the meantime, in a pan, warm the milk and the rest of the butter. Once the potatoes are done, drain them, then mash them in the same pot. Puree the potatoes with the creamy liquid until smooth, then fold in the cooked cabbage and combine well. Season again to taste, and hold over low heat before serving.

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