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When we cook, frequently simmer drumsticks, as the entire process is completed in advance. During the holidays, I often employ for turkey legs – it offers a superb approach to enjoy them. Serve with colcannon, although fluffy rice, simple boiled potatoes or caramelized carrots make fine alternatives.

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

You can readily increase the portions for extra guests – you’ll just need an enlarged cooking vessel.

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 finely chopped
• 2 shallots, peeled and quartered
• 5 slices streaky bacon, cut into pieces
• 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 such as Maris Piper, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and chopped
• ½ savoy cabbage, thinly sliced
• 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 large, deep cast-iron frying pan. Season the turkey legs, then place them in the hot oil and sear, turning once, until golden brown on both sides. Remove the legs to a plate, then remove the fat.

Add the butter in the pan, followed by the chopped garlic, shallots, diced bacon and sage leaves. Sauté over medium-high heat five to 10 minutes, until the onions and bacon soften and color. Deglaze with the wine, then lay the turkey legs on top of the aromatic base. Add enough chicken stock so the turkey legs are halfway immersed, then whisk in the dijon and creamy element. Seal the pan tightly with foil and roast for an hour, or until the turkey legs are fall-off-the-bone tender.

Key Point: 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.

Meanwhile, in a second pan, heat a couple of spoonfuls of the butter, then add the garlic for two minutes. Add the cabbage and cook on a low heat, tossing now and then, for until softened, until soft. Season, then remove from the heat.

In a third saucepan, warm the milk and the remaining butter. Drain the cooked potatoes, then return them to their pan. Crush the potatoes with the creamy liquid until creamy, then add the cabbage and stir it through. Add final salt and pepper, and keep warm before serving.

When the braising is complete, serve with the colcannon and the aromatics and rich sauce from the pan.