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When we cook, we often simmer drumsticks, as every step is completed in advance. For Christmas, I often employ with turkey drumsticks – it offers a superb approach to enjoy them. Pair it with buttery potato and greens, though fluffy rice, steamed baby potatoes or roast carrots would also go great.

Simmered Drumsticks with A Creamy Herb Sauce, and Creamy Potato & Cabbage

The recipe is easily doubled to feed more people – 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 diced
• 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 Potato Side:

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

Directions

Heat the oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of neutral oil in a large, deep skillet. Season the turkey legs, then place them in the hot oil and fry, flipping once, until beautifully seared on both sides. Take the turkey out to a plate, then remove the fat.

Place the butter in the pan, and then incorporate the aromatics and bacon. Cook on a medium-high heat five to 10 minutes, until the aromatics soften and color. Pour in the wine, then lay the turkey legs on top of the aromatic base. Add enough chicken stock so the turkey legs are halfway immersed, then carefully stir in the dijon and creamy element. Place a foil lid on the pan and roast for an hour, or until the turkey legs can bend in half with ease.

Pro Tip: At the same time, place the potato chunks in a pan of boiling water and cook for around 20 minutes, until easily pierced with a sharp knife.

Meanwhile, in a second pan, heat a couple of spoonfuls of the butter, then sauté the garlic for a couple of minutes. Incorporate the sliced cabbage and cook on a gentle heat, tossing now and then, for 10-15 minutes, until tender. Add salt and pepper, then set aside.

In the meantime, in a pan, 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 creamy liquid until smooth, then fold in the cooked cabbage and stir it through. Season again to taste, and hold over low heat before serving.

When the braising is complete, plate alongside the colcannon and the vegetables and juices from the pan.