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When we cook, regularly slow-cook chicken and rabbit legs, since every step is completed beforehand. For the festive season, this method works wonderfully with turkey drumsticks – it’s a lovely way to enjoy them. Accompany it with buttery potato and greens, though basmati rice, boiled new potatoes or oven-roasted carrots would also go great.

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

This can easily be scaled up for a larger gathering – you’ll just need 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 finely chopped
• 2 shallots, peeled and quartered
• 5 slices streaky bacon, diced
• 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 Colcannon:

• 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

Cooking Instructions

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

Place the butter in the pan, followed by the aromatics and bacon. Cook on a medium-high heat several minutes, until the onions and bacon soften and color. Add the white wine, then return the turkey on top of the mixture. Add enough chicken stock so the turkey legs are halfway immersed, then whisk in the dijon and creamy element. Cover the pan with foil and bake for one hour, or until the turkey legs are fall-off-the-bone tender.

Key Point: At the same time, place the potato chunks in a large saucepan of water and cook for around 20 minutes, until soft when tested with a sharp knife.

Using a separate skillet, melt two tablespoons of the butter, then sauté the garlic for until aromatic. Add the cabbage and cook on a low heat, mixing from time to time, for until softened, until tender. Adjust the seasoning, then remove from the heat.

In the meantime, in a pan, combine the milk and the rest of the butter. Once the potatoes are done, drain them, then put them back in the hot pot. Puree the potatoes with the warm milk and butter until lump-free, then add the cabbage and combine well. Adjust the seasoning once more, and keep warm before serving.

After the hour is up, serve with the colcannon and the cooking liquid from the pan.