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At our kitchen, regularly braise drumsticks, because the entire process is completed ahead of time. For Christmas, I often employ with turkey drumsticks – it’s a lovely way to enjoy them. Accompany it with creamy mashed potatoes with cabbage, although steamed rice, steamed baby potatoes or oven-roasted carrots are also excellent.

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

This can easily be scaled up for a larger gathering – you’ll just need 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 minced
• 2 shallots, peeled and halved
• 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 like Russets, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and chopped
• 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. Add a generous splash of neutral oil in a 23cm wide x 7cm high pan. Liberally salt and pepper the drumsticks, then lay them in the pan and brown, cooking on both sides, until beautifully seared on both sides. Take the turkey out to a plate, then carefully tip out and dispose of the excess oil.

Add the butter in the pan, and then incorporate the garlic, shallots, bacon and sage. Fry for several minutes, until the onions and bacon begin to brown. Pour in the wine, then lay the turkey legs on top of the aromatic base. Add enough chicken stock so the turkey legs are covered halfway, then carefully stir in the dijon and creamy element. Cover the pan with foil and bake for about 60 minutes, or until the turkey legs can bend in half with ease.

Pro Tip: At the same time, add the peeled potatoes in a pot of salted boiling water and cook for 20 minutes, until soft when tested with a skewer.

Using a separate skillet, melt two tablespoons of the butter, then cook the diced garlic for two minutes. Add the cabbage and cook on a low heat, stirring occasionally, for 10-15 minutes, until wilted. Add salt and pepper, then keep warm.

In a third saucepan, heat the milk gently and the leftover butter. Strain the softened potatoes, then put them back in the hot pot. Mash the potatoes with the creamy liquid until creamy, then incorporate the greens and combine well. Add final salt and pepper, and keep warm before serving.

When the braising is complete, plate alongside the colcannon and the aromatics and rich sauce from the pan.