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When we cook, frequently slow-cook drumsticks, because every step can be done beforehand. For Christmas, this method works wonderfully with turkey drumsticks – it’s a lovely way to enjoy them. Accompany it with creamy mashed potatoes with cabbage, although basmati rice, simple boiled potatoes or caramelized carrots make fine alternatives.

Simmered Drumsticks with Sage, Mustard and Creme Fraiche, and Creamy Potato & Cabbage

This can easily be scaled up to feed more people – you’ll just need a larger pan.

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 halved
• 5 slices streaky bacon, cut into pieces
• 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 such as Maris Piper, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and diced
• ½ savoy cabbage, thinly sliced
• 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 23cm wide x 7cm high cast-iron frying pan. Liberally salt and pepper the drumsticks, then place them in the hot oil and brown, cooking on both sides, until golden brown on both sides. Remove the legs to a plate, then carefully tip out and dispose of the fat.

Add the butter in the pan, followed by the garlic, shallots, bacon and sage. Cook on a medium-high heat until fragrant, until the shallots and bacon begin to brown. Pour in the wine, then return the turkey on top of the vegetables. Add enough chicken stock so the turkey legs are partially submerged, then gently mix in the mustard and creme fraiche. Place a foil lid on the pan and roast for an hour, or until the turkey legs are fall-off-the-bone tender.

Chef's Note: While that's cooking, place the potato chunks in a large saucepan of water and cook for around 20 minutes, until soft when tested with a skewer.

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 simmer, stirring occasionally, for 10-15 minutes, until wilted. Add salt and pepper, then set aside.

In a third saucepan, heat the milk gently and the leftover butter. Drain the cooked potatoes, then mash them in the same pot. Puree the potatoes with the creamy liquid until lump-free, then fold in the cooked cabbage and stir it through. Add final salt and pepper, and hold over low heat before serving.

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