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In our culinary practice, frequently simmer chicken and rabbit legs, as the entire process 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 creamy mashed potatoes with cabbage, but basmati rice, steamed baby potatoes or caramelized carrots are also excellent.

Simmered Drumsticks with Herbs, Mustard & Cream, and Creamy Potato & Cabbage

The recipe is easily doubled for a larger gathering – simply require an enlarged cooking vessel.

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 diced
• 2 shallots, peeled and halved
• 5 slices streaky bacon, chopped
• 8 sage leaves preferably fresh
• 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 oven-safe skillet. Liberally salt and pepper the drumsticks, then lay them in the pan and fry, flipping once, until golden brown on both sides. Take the turkey out to a plate, then pour out and discard the excess oil.

Add the butter in the pan, followed by the garlic, shallots, bacon and sage. Fry for several minutes, until the onions and bacon begin to brown. Deglaze with the wine, then place the seared legs on top of the vegetables. Add enough chicken stock so the turkey legs are halfway immersed, then whisk in the mustard and creme fraiche. Cover the pan with foil and roast for an hour, or until the turkey legs are fall-off-the-bone tender.

Key Point: Meanwhile, place the potato chunks in a pan of boiling water and cook for 20 minutes, until soft when tested with a sharp knife.

In another saucepan, heat a couple of spoonfuls of the butter, then add the garlic for a couple of minutes. Add the cabbage and cook on a gentle heat, mixing from time to time, for 10-15 minutes, until tender. Adjust the seasoning, then set aside.

Using another small pot, warm the milk and the rest of the butter. Drain the cooked potatoes, then mash them in the same pot. Crush the potatoes with the heated dairy mixture until creamy, then fold in the cooked cabbage and mix it in thoroughly. Add final salt and pepper, and reheat gently before serving.

Once the turkey is cooked, serve with the colcannon and the cooking liquid from the pan.