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In our culinary practice, regularly braise drumsticks, as all the preparation is finished beforehand. For Christmas, the same technique is perfect for turkey legs – it’s a lovely way for serving them. Pair it with creamy mashed potatoes with cabbage, although fluffy rice, simple boiled potatoes or caramelized carrots are also excellent.

Simmered Drumsticks with A Creamy Herb Sauce, and Colcannon

You can readily increase the portions for a larger gathering – you’ll just need an enlarged cooking vessel.

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 quartered
• 5 slices streaky bacon, diced
• 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 Mashed Potatoes with Cabbage:

• 500g large floury potatoes like Russets, 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

Directions

Set the oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of neutral oil in a oven-safe pan. Liberally salt and pepper the drumsticks, then lay them in the pan and brown, turning once, until beautifully seared on both sides. Transfer the legs to a plate, then carefully tip out and dispose of the fat.

Place the butter in the pan, then add the chopped garlic, shallots, diced bacon and sage leaves. Sauté over medium-high heat several minutes, until the aromatics take on some colour. Pour in the wine, then place the seared legs on top of the mixture. Add enough chicken stock so the turkey legs are halfway immersed, then whisk in the mustard and creme fraiche. Seal the pan tightly with foil and bake for about 60 minutes, or until the turkey legs are fall-off-the-bone tender.

Chef's Note: While that's cooking, place the potato chunks in a pot of salted boiling water and cook for until tender, until soft when tested with a skewer.

In another saucepan, warm a portion of the butter, then add the garlic for until aromatic. Stir in the shredded savoy and cook on a gentle heat, mixing from time to time, for until softened, until soft. Season, then remove from the heat.

Using another small pot, combine the milk and the remaining butter. Once the potatoes are done, drain them, then return them to their pan. Crush the potatoes with the heated dairy mixture until lump-free, then incorporate the greens and stir it through. Season again to taste, and reheat gently before serving.

After the hour is up, dish up with the creamy potato side and the aromatics and rich sauce from the pan.