🔗 Share this article

When we cook, we often braise drumsticks, as the entire process is finished in advance. For Christmas, I often employ on the holiday bird's legs – this creates a delicious method to eat them. Accompany it with buttery potato and greens, although basmati rice, steamed baby potatoes or caramelized carrots are also excellent.

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

The recipe is easily doubled 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 diced
• 2 shallots, peeled and halved
• 5 slices streaky bacon, cut into pieces
• 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 Mashed Potatoes with Cabbage:

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

Directions

Preheat your oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of neutral oil in a large, deep cast-iron frying pan. Season the turkey legs, then add them to the pan and fry, cooking on both sides, until nicely coloured on both sides. Remove the legs to a plate, then remove the fat.

Add the butter in the pan, followed by the garlic, shallots, bacon and sage. Fry for several minutes, until the aromatics take on some colour. Deglaze with the wine, then lay the turkey legs on top of the aromatic base. Introduce the stock so the turkey legs are halfway immersed, then whisk in the mustard and creme fraiche. Seal the pan tightly with foil and roast for about 60 minutes, or until the turkey legs are completely cooked through.

Chef's Note: While that's cooking, place the potato chunks in a pan of boiling water and cook for until tender, until easily pierced with a skewer.

In another saucepan, melt two tablespoons of the butter, then cook the diced garlic for until aromatic. Add the cabbage and cook on a low heat, tossing now and then, for until softened, until wilted. Season, then keep warm.

In a third saucepan, heat the milk gently and the rest of the butter. Drain the cooked potatoes, then put them back in the hot pot. Mash the potatoes with the creamy liquid until smooth, then incorporate the greens and mix it in thoroughly. Adjust the seasoning once more, and keep warm before serving.

When the braising is complete, serve with the colcannon and the aromatics and rich sauce from the pan.