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In our culinary practice, frequently simmer poultry and game legs, because the entire process is completed in advance. For Christmas, this method works wonderfully for turkey legs – this creates a delicious method for serving them. Serve with colcannon, though basmati rice, steamed baby potatoes or roast carrots are also excellent.

Simmered Drumsticks with Sage, Mustard and Creme Fraiche, and Creamy Potato & Cabbage

You can readily increase the portions for a larger gathering – all you need is a larger pan.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Main Dish:

• 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 diced
• 2 shallots, peeled and halved
• 5 slices streaky bacon, cut into pieces
• 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 like Russets, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and diced
• ½ savoy cabbage, shredded
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Method

Heat the oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of neutral oil in a oven-safe pan. Liberally salt and pepper the drumsticks, then add them to the pan and sear, cooking on both sides, until beautifully seared on both sides. Take the turkey out to a plate, then remove the cooking fat.

Add the butter in the pan, and then incorporate the chopped garlic, shallots, diced bacon and sage leaves. Sauté over medium-high heat several minutes, until the shallots and bacon soften and color. Pour in the wine, then return the turkey on top of the aromatic base. Add enough chicken 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 about 60 minutes, or until the turkey legs can bend in half with ease.

Key Point: Meanwhile, place the potato chunks in a pan of boiling water and cook for 20 minutes, until easily pierced with a skewer.

Meanwhile, in a second pan, melt two tablespoons of the butter, then cook the diced garlic for until aromatic. Stir in the shredded savoy and cook on a gentle heat, mixing from time to time, for until softened, until wilted. Add salt and pepper, then set aside.

Using another small pot, combine the milk and the leftover butter. Strain the softened potatoes, then return them to their pan. Crush the potatoes with the heated dairy mixture until lump-free, then add the cabbage and stir it through. Add final salt and pepper, and keep warm before serving.

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