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In our culinary practice, we often braise drumsticks, since all the preparation is completed beforehand. During the holidays, this method works wonderfully on the holiday bird's legs – it’s a lovely way to enjoy them. Pair it with colcannon, but fluffy rice, steamed baby potatoes or caramelized carrots would also go great.

Simmered Drumsticks with A Creamy Herb Sauce, and Colcannon

You can readily increase the portions to feed more people – simply require a bigger pot.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Turkey:

• 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, 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 Colcannon:

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

Cooking Instructions

Preheat your oven to 200C (180C fan)/390F/gas 6. Add a generous splash of sunflower oil in a oven-safe cast-iron frying pan. Liberally salt and pepper the drumsticks, then add them to the pan and brown, cooking on both sides, until golden brown on both sides. Remove the legs to a plate, then remove the cooking fat.

Melt the butter in the pan, followed by the aromatics and bacon. Fry for several minutes, until the shallots and bacon take on some colour. Deglaze with the wine, then return the turkey on top of the aromatic base. Pour in the stock so the turkey legs are halfway immersed, then carefully stir in the mustard and creme fraiche. Cover the pan with foil and cook in the oven for an hour, or until the turkey legs are completely cooked through.

Pro Tip: While that's cooking, add the peeled potatoes in a pot of salted boiling water and cook for 20 minutes, until easily pierced with a fork.

Using a separate skillet, warm a portion of the butter, then add the garlic for until aromatic. Incorporate the sliced cabbage and cook on a simmer, tossing now and then, for 10-15 minutes, until soft. Add salt and pepper, then remove from the heat.

In a third saucepan, heat the milk gently and the remaining butter. Strain the softened potatoes, then put them back in the hot pot. Puree the potatoes with the creamy liquid until smooth, then add the cabbage and combine well. Add final salt and pepper, and keep warm before serving.

After the hour is up, serve with the colcannon and the vegetables and juices from the pan.