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In our culinary practice, regularly slow-cook chicken and rabbit legs, because the entire process is completed in advance. For Christmas, this method works wonderfully with turkey drumsticks – this creates a delicious method for serving them. Serve with colcannon, but steamed rice, simple boiled potatoes or oven-roasted carrots would also go great.

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

This can easily be scaled up for extra guests – you’ll just need 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 finely chopped
• 2 shallots, peeled and quartered
• 5 slices streaky bacon, cut into pieces
• 8 sage leaves preferably fresh
• 70ml white wine like Sauvignon Blanc
• 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 minced
• ½ savoy cabbage, shredded
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Cooking Instructions

Heat the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of neutral oil in a oven-safe cast-iron frying pan. Pat the turkey legs dry and season, then add them to the pan and sear, turning once, until nicely coloured on both sides. Transfer the legs to a plate, then carefully tip out and dispose of the excess oil.

Add the butter in the pan, then add the aromatics and bacon. Cook on a medium-high heat until fragrant, until the shallots and bacon begin to brown. Pour in the wine, then place the seared legs on top of the aromatic base. Pour in the stock so the turkey legs are halfway immersed, then carefully stir in the dijon and creamy element. Place a foil lid on the pan and roast for an hour, or until the turkey legs are fall-off-the-bone tender.

Chef's Note: At the same time, put the potatoes in a pot of salted boiling water and cook for around 20 minutes, until tender when pricked with a skewer.

Meanwhile, in a second pan, heat a couple of spoonfuls of the butter, then cook the diced garlic for a couple of minutes. Stir in the shredded savoy and cook on a simmer, mixing from time to time, for 10-15 minutes, until soft. Adjust the seasoning, then remove from the heat.

In the meantime, in a pan, combine the milk and the rest of the butter. Strain the softened potatoes, then mash them in the same pot. Crush the potatoes with the warm milk and butter until creamy, then fold in the cooked cabbage and stir it through. Season again to taste, and hold over low heat before serving.

Once the turkey is cooked, dish up with the colcannon and the cooking liquid from the pan.