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In our culinary practice, we often braise chicken and rabbit legs, as all the preparation is completed beforehand. For the festive season, this method works wonderfully with turkey drumsticks – it’s a lovely way for serving them. Pair it with colcannon, but fluffy rice, boiled new potatoes or caramelized carrots make fine alternatives.

Simmered Drumsticks with Herbs, Mustard & Cream, and Colcannon

This can easily be scaled up for extra guests – you’ll just need a larger pan.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Braised Legs:

• 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 sliced
• 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 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, finely chopped
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Directions

Heat the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of sunflower oil in a large, deep skillet. Season the turkey legs, then add them to the pan and brown, cooking on both sides, until golden brown on both sides. Transfer the legs to a plate, then pour out and discard the cooking fat.

Melt the butter in the pan, then add the chopped garlic, shallots, diced bacon and sage leaves. Fry for until fragrant, until the onions and bacon begin to brown. Add the white wine, then lay the turkey legs on top of the aromatic base. Add enough chicken stock so the turkey legs are partially submerged, then carefully stir in the dijon and creamy element. Place a foil lid on the pan and bake for one hour, or until the turkey legs are fall-off-the-bone tender.

Key Point: Meanwhile, add the peeled potatoes in a pan of boiling water and cook for 20 minutes, until soft when tested with a fork.

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, mixing from time to time, for until softened, until tender. Add salt and pepper, then set aside.

Using another small pot, heat the milk gently and the remaining butter. Drain the cooked potatoes, then mash them in the same pot. Mash the potatoes with the warm milk and butter until lump-free, then fold in the cooked cabbage and stir it through. Adjust the seasoning once more, and keep warm before serving.

After the hour is up, dish up with the creamy potato side and the vegetables and juices from the pan.