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At our kitchen, regularly slow-cook poultry and game legs, as all the preparation is finished beforehand. For the festive season, I often employ with turkey drumsticks – it offers a superb approach to enjoy them. Pair it with buttery potato and greens, though steamed rice, simple boiled potatoes or caramelized carrots make fine alternatives.

Simmered Drumsticks with Sage, Mustard and Creme Fraiche, and Colcannon

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 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 halved
• 5 slices streaky bacon, chopped
• 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 like Russets, 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

Set the oven to 200C (180C fan)/390F/gas 6. Add a generous splash of sunflower oil in a oven-safe pan. Pat the turkey legs dry and season, then add them to the pan and brown, turning once, until beautifully seared on both sides. Transfer the legs to a plate, then pour out and discard the excess oil.

Melt the butter in the pan, and then incorporate the garlic, shallots, bacon and sage. Sauté over medium-high heat five to 10 minutes, until the onions and bacon take on some colour. Pour in the wine, then lay the turkey legs on top of the aromatic base. Add enough chicken stock so the turkey legs are covered halfway, then whisk in the dijon and creamy element. Place a foil lid on the pan and roast for an hour, or until the turkey legs are completely cooked through.

Chef's Note: While that's cooking, place the potato chunks in a pot of salted boiling water and cook for 20 minutes, until easily pierced with a skewer.

In another saucepan, heat a couple of spoonfuls of the butter, then add the garlic for two minutes. Stir in the shredded savoy and cook on a simmer, mixing from time to time, for 10 to 15 minutes, until soft. Season, then set aside.

Using another small pot, combine the milk and the leftover butter. Drain the cooked potatoes, then put them back in the hot pot. Puree the potatoes with the heated dairy mixture until lump-free, then fold in the cooked cabbage and mix it in thoroughly. Adjust the seasoning once more, and reheat gently before serving.

After the hour is up, dish up with the colcannon and the vegetables and juices from the pan.