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In our culinary practice, we often slow-cook chicken and rabbit legs, since all the preparation is completed beforehand. For the festive season, the same technique is perfect for turkey legs – this creates a delicious method to eat them. Accompany it with colcannon, but steamed rice, steamed baby 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 for extra guests – you’ll just need a bigger pot.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Main Dish:

• 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 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 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, shredded
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Method

Heat the oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of neutral oil in a large, deep skillet. Pat the turkey legs dry and season, then place them in the hot oil and sear, flipping once, until golden brown on both sides. Take the turkey out to a plate, then pour out and discard the excess oil.

Melt the butter in the pan, then add the garlic, shallots, bacon and sage. Sauté over medium-high heat five to 10 minutes, until the shallots and bacon take on some colour. Deglaze with the wine, then return the turkey on top of the vegetables. Add enough chicken stock so the turkey legs are covered halfway, then gently mix in the mustard and creme fraiche. 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.

Pro Tip: At the same time, place the potato chunks in a large saucepan of water and cook for 20 minutes, until easily pierced with a sharp knife.

Meanwhile, in a second pan, 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 10-15 minutes, until wilted. Season, then remove from the heat.

In a third saucepan, combine the milk and the leftover butter. Once the potatoes are done, drain them, then put them back in the hot pot. Crush the potatoes with the heated dairy mixture until creamy, then add the cabbage and stir it through. Season again to taste, and hold over low heat before serving.

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