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At our kitchen, frequently simmer poultry and game legs, since every step is finished ahead of time. For the festive season, this method works wonderfully for turkey legs – it’s a lovely way to enjoy them. Accompany it with creamy mashed potatoes with cabbage, but steamed rice, simple boiled potatoes or caramelized carrots are also excellent.

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

This can easily be scaled up 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 minced
• 2 shallots, peeled and quartered
• 5 slices streaky bacon, diced
• 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 Mashed Potatoes with Cabbage:

• 500g large floury potatoes such as Maris Piper, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and chopped
• ½ savoy cabbage, finely chopped
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Cooking Instructions

Set the oven to 200C (180C fan)/390F/gas 6. Add a generous splash of neutral oil in a 23cm wide x 7cm high pan. Season the turkey legs, then lay them in the pan and sear, cooking on both sides, until golden brown on both sides. Remove the legs to a plate, then remove the fat.

Add the butter in the pan, and then incorporate the garlic, shallots, bacon and sage. Fry for five to 10 minutes, until the onions and bacon begin to brown. Add the white wine, then place the seared legs on top of the vegetables. Add enough chicken stock so the turkey legs are partially submerged, then whisk in the dijon and creamy element. Seal the pan tightly with foil and cook in the oven for about 60 minutes, or until the turkey legs are completely cooked through.

Chef's Note: At the same time, put the potatoes in a pan of boiling water and cook for around 20 minutes, until tender when pricked with a fork.

Meanwhile, in a second pan, warm a portion of the butter, then cook the diced garlic for a couple of minutes. Add the cabbage and cook on a simmer, mixing from time to time, for 10 to 15 minutes, until wilted. Add salt and pepper, then remove from the heat.

Using another small pot, combine the milk and the leftover butter. Once the potatoes are done, drain them, then return them to their pan. Puree the potatoes with the warm milk and butter until lump-free, then fold in the cooked cabbage and combine well. Season again to taste, and keep warm before serving.

When the braising is complete, plate alongside the creamy potato side and the aromatics and rich sauce from the pan.