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When we cook, regularly braise chicken and rabbit legs, since every step is finished ahead of time. During the holidays, I often employ with turkey drumsticks – this creates a delicious method to eat them. Accompany it with buttery potato and greens, but fluffy rice, steamed baby potatoes or caramelized carrots make fine alternatives.

Simmered Drumsticks with Sage, Mustard and Creme Fraiche, and Colcannon

The recipe is easily doubled for a larger gathering – all you need is a bigger pot.

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 diced
• 2 shallots, peeled and halved
• 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 Mashed Potatoes with Cabbage:

• 500g large floury potatoes like Russets, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and minced
• ½ savoy cabbage, thinly sliced
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Directions

Set the oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of neutral oil in a 23cm wide x 7cm high pan. Season the turkey legs, then lay them in the pan and sear, cooking on both sides, until beautifully seared on both sides. Transfer the legs to a plate, then remove the fat.

Place the butter in the pan, followed by the garlic, shallots, bacon and sage. Fry for five to 10 minutes, until the onions and bacon soften and color. Pour in the wine, then return the turkey on top of the aromatic base. Introduce the stock so the turkey legs are partially submerged, then gently mix in the mustard and creme fraiche. Cover the pan with foil and roast for about 60 minutes, or until the turkey legs can bend in half with ease.

Pro Tip: Meanwhile, place the potato chunks in a pan of boiling water and cook for around 20 minutes, until easily pierced with a skewer.

In another saucepan, melt two tablespoons of the butter, then add the garlic for a couple of minutes. Stir in the shredded savoy and cook on a low heat, stirring occasionally, for 10 to 15 minutes, until soft. Season, then set aside.

In the meantime, in a pan, warm the milk and the remaining butter. Drain the cooked potatoes, then return them to their pan. Puree the potatoes with the heated dairy mixture until creamy, then incorporate the greens and stir it through. Adjust the seasoning once more, and keep warm before serving.

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