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In our culinary practice, regularly slow-cook drumsticks, since the entire process is completed ahead of time. For the festive season, the same technique is perfect with turkey drumsticks – this creates a delicious method for serving them. Accompany it with colcannon, though steamed rice, steamed baby potatoes or oven-roasted carrots make fine alternatives.

Simmered Drumsticks with A Creamy Herb Sauce, and Colcannon

The recipe is easily doubled for extra guests – simply require an enlarged cooking vessel.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Braised Legs:

• 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, cut into pieces
• 8 sage leaves preferably fresh
• 70ml white wine a dry variety
• 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, finely chopped
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Cooking Instructions

Set the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of neutral oil in a oven-safe pan. Liberally salt and pepper the drumsticks, then lay them in the pan and brown, turning once, until nicely coloured on both sides. Transfer the legs to a plate, then carefully tip out and dispose of the fat.

Add the butter in the pan, and then incorporate the garlic, shallots, bacon and sage. Fry for until fragrant, until the onions and bacon soften and color. Add the white wine, then return the turkey on top of the vegetables. Add enough chicken stock so the turkey legs are partially submerged, then whisk in the mustard and creme fraiche. Seal the pan tightly with foil and bake for one hour, or until the turkey legs are completely cooked through.

Key Point: At the same time, put the potatoes in a large saucepan of water and cook for until tender, until tender when pricked with a skewer.

In another saucepan, melt two tablespoons of the butter, then add the garlic for until aromatic. Stir in the shredded savoy and cook on a gentle heat, mixing from time to time, for 10-15 minutes, until tender. Add salt and pepper, then set aside.

In a third saucepan, combine the milk and the rest of the butter. Drain the cooked potatoes, then return them to their pan. Crush the potatoes with the warm milk and butter until creamy, then add the cabbage and stir it through. Season again to taste, and hold over low heat before serving.

When the braising is complete, dish up with the creamy potato side and the cooking liquid from the pan.