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In our culinary practice, frequently slow-cook chicken and rabbit legs, since all the preparation is finished ahead of time. For Christmas, this method works wonderfully with turkey drumsticks – it offers a superb approach to enjoy them. Serve with creamy mashed potatoes with cabbage, but basmati rice, simple boiled potatoes or caramelized carrots make fine alternatives.

Simmered Drumsticks with Herbs, Mustard & Cream, and Colcannon

The recipe is easily doubled for a larger gathering – simply require a bigger pot.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Turkey:

• 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, 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 Potato Side:

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

Cooking Instructions

Set the oven to 200C (180C fan)/390F/gas 6. Add a generous splash of sunflower oil in a 23cm wide x 7cm high pan. Liberally salt and pepper the drumsticks, then lay them in the pan and fry, flipping once, until beautifully seared on both sides. Transfer the legs to a plate, then pour out and discard the excess oil.

Place the butter in the pan, followed by the garlic, shallots, bacon and sage. Cook on a medium-high heat until fragrant, until the aromatics take on some colour. Add the white wine, then return the turkey on top of the aromatic base. Pour in the stock so the turkey legs are covered halfway, then gently mix in the mustard and creme fraiche. Cover the pan with foil and cook in the oven for one hour, or until the turkey legs are completely cooked through.

Chef's Note: While that's cooking, put the potatoes in a pot of salted boiling water and cook for 20 minutes, until easily pierced with a sharp knife.

Using a separate skillet, heat a couple of spoonfuls of the butter, then add the garlic for until aromatic. Add the cabbage and cook on a low heat, tossing now and then, for 10-15 minutes, until wilted. Adjust the seasoning, then remove from the heat.

Using another small pot, heat the milk gently 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 mix it in thoroughly. Adjust the seasoning once more, and hold over low heat before serving.

Once the turkey is cooked, serve with the colcannon and the vegetables and juices from the pan.