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In our culinary practice, regularly braise poultry and game legs, because the entire process can be done in advance. For the festive season, I often employ with turkey drumsticks – this creates a delicious method to eat them. Pair it with creamy mashed potatoes with cabbage, though steamed rice, steamed baby potatoes or oven-roasted carrots make fine alternatives.

Simmered Drumsticks with A Creamy Herb Sauce, and Creamy Potato & Cabbage

The recipe is easily doubled to feed more people – all you need is a bigger pot.

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 minced
• 2 shallots, peeled and halved
• 5 slices streaky bacon, chopped
• 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 Potato Side:

• 500g large floury potatoes such as Maris Piper, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and minced
• ½ savoy cabbage, shredded
• 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 oven-safe cast-iron frying pan. Pat the turkey legs dry and season, then place them in the hot oil and brown, cooking on both sides, until nicely coloured on both sides. Remove the legs to a plate, then remove the fat.

Place the butter in the pan, and then incorporate the garlic, shallots, bacon and sage. Sauté over medium-high heat several minutes, until the shallots and bacon begin to brown. Pour in the wine, then return the turkey on top of the vegetables. Pour in the stock so the turkey legs are covered halfway, then gently mix in the dijon and creamy element. Cover the pan with foil and roast for one hour, or until the turkey legs are completely cooked through.

Key Point: At the same time, place the potato chunks in a pan of boiling water and cook for around 20 minutes, until tender when pricked with a sharp knife.

Using a separate skillet, melt two tablespoons of the butter, then add the garlic for until aromatic. Stir in the shredded savoy and cook on a low heat, mixing from time to time, for 10-15 minutes, until soft. Season, then set aside.

Using another small pot, heat the milk gently and the leftover butter. Drain the cooked potatoes, then return them to their pan. Crush the potatoes with the heated dairy mixture until smooth, then incorporate the greens and mix it in thoroughly. Adjust the seasoning once more, and reheat gently before serving.

When the braising is complete, plate alongside the colcannon and the aromatics and rich sauce from the pan.