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In our culinary practice, frequently simmer chicken and rabbit legs, as every step is finished in advance. For the festive season, I often employ with turkey drumsticks – it offers a superb approach to enjoy them. Serve with colcannon, but fluffy rice, simple boiled potatoes or caramelized carrots are also excellent.

Simmered Drumsticks with Herbs, Mustard & Cream, and Colcannon

This can easily be scaled up for a larger gathering – you’ll just need a larger pan.

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 minced
• 2 shallots, peeled and quartered
• 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 minced
• ½ savoy cabbage, finely chopped
• 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 cast-iron frying pan. Liberally salt and pepper the drumsticks, then place them in the hot oil and fry, turning once, until golden brown on both sides. Remove the legs to a plate, then carefully tip out and dispose of the fat.

Melt the butter in the pan, and then incorporate the aromatics and bacon. Sauté over medium-high heat five to 10 minutes, until the aromatics take on some colour. Deglaze with the wine, then lay the turkey legs on top of the mixture. Add enough chicken stock so the turkey legs are covered halfway, then whisk in the mustard and creme fraiche. Seal the pan tightly with foil and bake 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 around 20 minutes, until easily pierced with a sharp knife.

In another saucepan, warm a portion of the butter, then cook the diced garlic for a couple of minutes. Stir in the shredded savoy and cook on a gentle heat, stirring occasionally, for 10 to 15 minutes, until soft. Add salt and pepper, then set aside.

In a third saucepan, combine the milk and the remaining butter. Strain the softened potatoes, then return them to their pan. Crush the potatoes with the heated dairy mixture until lump-free, then incorporate the greens and mix it in thoroughly. Adjust the seasoning once more, and keep warm before serving.

After the hour is up, plate alongside the creamy potato side and the vegetables and juices from the pan.