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When we cook, we often simmer poultry and game legs, since every step can be done beforehand. For the festive season, this method works wonderfully with turkey drumsticks – it offers a superb approach for serving them. Serve with buttery potato and greens, although basmati rice, boiled new potatoes or oven-roasted carrots make fine alternatives.

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

You can readily increase the portions for a larger gathering – all you need is a larger pan.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Turkey:

• 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 sliced
• 5 slices streaky bacon, chopped
• 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 Colcannon:

• 500g large floury potatoes like Russets, 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

Directions

Set the oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of sunflower oil in a oven-safe skillet. Liberally salt and pepper the drumsticks, then lay them in the pan and fry, flipping once, until beautifully seared on both sides. Transfer the legs to a plate, then pour out and discard the cooking fat.

Place the butter in the pan, then add the garlic, shallots, bacon and sage. Cook on a medium-high heat five to 10 minutes, until the aromatics soften and color. Add the white wine, then place the seared legs on top of the vegetables. Introduce the stock so the turkey legs are halfway immersed, then carefully stir in the mustard and creme fraiche. Seal the pan tightly with foil and bake for an hour, or until the turkey legs are fall-off-the-bone tender.

Chef's Note: Meanwhile, put the potatoes in a pot of salted boiling water and cook for until tender, until easily pierced with a sharp knife.

In another saucepan, heat a couple of spoonfuls of the butter, then cook the diced garlic for until aromatic. Incorporate the sliced cabbage and cook on a gentle heat, mixing from time to time, for 10 to 15 minutes, until tender. Add salt and pepper, then keep warm.

In a third saucepan, heat the milk gently and the leftover butter. Strain the softened potatoes, then return them to their pan. Puree the potatoes with the creamy liquid until smooth, then incorporate the greens and combine well. Add final salt and pepper, and keep warm before serving.

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