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When we cook, we often slow-cook drumsticks, since all the preparation can be done beforehand. For the festive season, this method works wonderfully on the holiday bird's legs – it’s a lovely way to eat them. Pair it with creamy mashed potatoes with cabbage, but fluffy rice, boiled new potatoes or oven-roasted carrots would also go great.

Simmered Drumsticks with Herbs, Mustard & Cream, and Creamy Potato & Cabbage

This can easily be scaled up for extra guests – you’ll just need an enlarged cooking vessel.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Turkey:

• 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 diced
• 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 minced
• 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 cast-iron frying pan. Pat the turkey legs dry and season, then add them to the pan and fry, turning once, until golden brown on both sides. Transfer the legs to a plate, then remove the excess oil.

Melt the butter in the pan, and then incorporate the aromatics and bacon. Fry for five to 10 minutes, until the onions and bacon begin to brown. Deglaze with the wine, then place the seared legs on top of the aromatic base. Introduce the stock so the turkey legs are covered halfway, then carefully stir in the mustard and creme fraiche. Place a foil lid on the pan and cook in the oven for one hour, or until the turkey legs can bend in half with ease.

Chef's Note: At the same time, add the peeled potatoes in a pan of boiling water and cook for around 20 minutes, until soft when tested with a sharp knife.

Using a separate skillet, warm a portion of the butter, then sauté the garlic for a couple of minutes. Add the cabbage and cook on a gentle heat, tossing now and then, for 10-15 minutes, until tender. Add salt and pepper, then set aside.

Using another small pot, combine the milk and the rest of the butter. Strain the softened potatoes, then put them back in the hot pot. Crush the potatoes with the warm milk and butter until creamy, then fold in the cooked cabbage and combine well. Season again to taste, and keep warm before serving.

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