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At our kitchen, frequently braise drumsticks, since all the preparation is completed ahead of time. For Christmas, I often employ with turkey drumsticks – this creates a delicious method for serving them. Serve with colcannon, but basmati rice, boiled new potatoes or caramelized carrots are also excellent.

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

This can easily be scaled up to feed more people – simply require a bigger pot.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Main Dish:

• Sunflower oil or a mild cooking 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, 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 Colcannon:

• 500g large floury potatoes like Russets, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and chopped
• ½ savoy cabbage, thinly sliced
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Cooking Instructions

Heat the oven to 200C (180C fan)/390F/gas 6. Add a generous splash of neutral oil in a large, deep skillet. Liberally salt and pepper the drumsticks, then add them to the pan and sear, turning once, until golden brown on both sides. Remove the legs to a plate, then carefully tip out and dispose of the excess oil.

Add the butter in the pan, and then incorporate the garlic, shallots, bacon and sage. Fry for several minutes, until the onions and bacon begin to brown. Pour in the wine, then lay the turkey legs on top of the vegetables. Add enough chicken stock so the turkey legs are halfway immersed, then carefully stir in the dijon and creamy element. Cover the pan with foil and roast for about 60 minutes, or until the turkey legs can bend in half with ease.

Key Point: While that's cooking, place the potato chunks in a pot of salted boiling water and cook for until tender, until easily pierced with a skewer.

In another saucepan, warm a portion of the butter, then add the garlic for two minutes. Add the cabbage and cook on a low heat, stirring occasionally, for 10-15 minutes, until tender. Season, then remove from the heat.

In a third saucepan, warm the milk and the remaining butter. Drain the cooked potatoes, then mash them in the same pot. Puree the potatoes with the warm milk and butter until creamy, then incorporate the greens and mix it in thoroughly. Add final salt and pepper, and keep warm before serving.

After the hour is up, plate alongside the colcannon and the vegetables and juices from the pan.