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In our culinary practice, we often slow-cook drumsticks, as every step is completed ahead of time. During the holidays, the same technique is perfect on the holiday bird's legs – it’s a lovely way for serving them. Accompany it with creamy mashed potatoes with cabbage, though steamed rice, boiled new potatoes or roast carrots make fine alternatives.

Simmered Drumsticks with Sage, Mustard and Creme Fraiche, and Creamy Potato & Cabbage

This can easily be scaled up to feed more people – you’ll just need 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 minced
• 2 shallots, peeled and halved
• 5 slices streaky bacon, cut into pieces
• 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 Potato Side:

• 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

Method

Heat the oven to 200C (180C fan)/390F/gas 6. Add a generous splash of sunflower oil in a large, deep skillet. Pat the turkey legs dry and season, then lay them in the pan and sear, cooking on both sides, until golden brown on both sides. Take the turkey out to a plate, then pour out and discard the cooking fat.

Add the butter in the pan, then add the chopped garlic, shallots, diced bacon and sage leaves. Sauté over medium-high heat five to 10 minutes, until the aromatics begin to brown. Pour in the wine, then place the seared legs on top of the mixture. Introduce the stock so the turkey legs are partially submerged, then carefully stir in the mustard and creme fraiche. Place a foil lid on the pan and roast for one hour, or until the turkey legs are completely cooked through.

Pro Tip: Meanwhile, place the potato chunks in a pan of boiling water and cook for until tender, until soft when tested 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 simmer, tossing now and then, for 10 to 15 minutes, until wilted. Add salt and pepper, then keep warm.

In the meantime, in a pan, combine the milk and the leftover butter. Strain the softened potatoes, then put them back in the hot pot. Puree the potatoes with the warm milk and butter until lump-free, then add the cabbage and stir it through. Season again to taste, and hold over low heat before serving.

After the hour is up, serve with the colcannon and the aromatics and rich sauce from the pan.