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At our kitchen, regularly simmer chicken and rabbit legs, since all the preparation is finished in advance. During the holidays, I often employ for turkey legs – it’s a lovely way to enjoy them. Serve with creamy mashed potatoes with cabbage, although fluffy rice, boiled new potatoes or roast carrots would also go great.

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

You can readily increase the portions for a larger gathering – you’ll just need a bigger pot.

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 sliced
• 5 slices streaky bacon, chopped
• 8 sage leaves preferably fresh
• 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

Heat the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of sunflower oil in a large, deep skillet. Liberally salt and pepper the drumsticks, then place them in the hot oil and fry, turning once, until beautifully seared on both sides. Remove the legs to a plate, then carefully tip out and dispose of the excess oil.

Place the butter in the pan, then add the chopped garlic, shallots, diced bacon and sage leaves. Sauté over medium-high heat until fragrant, until the shallots and bacon take on some colour. Add the white wine, then place the seared legs on top of the mixture. Add enough chicken stock so the turkey legs are halfway immersed, then gently mix in the mustard and creme fraiche. Place a foil lid on the pan and cook in the oven for an hour, or until the turkey legs can bend in half with ease.

Pro Tip: At the same time, add the peeled potatoes in a large saucepan of water and cook for until tender, until easily pierced with a skewer.

Using a separate skillet, warm a portion 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 until softened, until tender. Adjust the seasoning, then set aside.

In a third saucepan, warm the milk and the remaining butter. Once the potatoes are done, drain them, then put them back in the hot pot. Crush the potatoes with the heated dairy mixture until smooth, then add the cabbage and combine well. Season again to taste, and keep warm before serving.

After the hour is up, plate alongside the colcannon and the cooking liquid from the pan.