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In our culinary practice, regularly slow-cook poultry and game legs, because the entire process can be done ahead of time. For Christmas, this method works wonderfully with turkey drumsticks – it’s a lovely way to eat them. Accompany it with buttery potato and greens, although steamed rice, boiled new potatoes or roast carrots make fine alternatives.

Simmered Drumsticks with A Creamy Herb Sauce, and Creamy Potato & Cabbage

You can readily increase the portions for extra guests – simply require a larger pan.

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 diced
• 2 shallots, peeled and halved
• 5 slices streaky bacon, diced
• 8 sage leaves fresh is best
• 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 such as Maris Piper, 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

Directions

Set the oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of sunflower oil in a large, deep skillet. Season the turkey legs, then add them to the pan and fry, cooking on both sides, until nicely coloured on both sides. Remove the legs to a plate, then carefully tip out and dispose of the cooking fat.

Add the butter in the pan, followed by the aromatics and bacon. Fry for several minutes, until the shallots and bacon take on some colour. Add the white wine, then lay the turkey legs on top of the vegetables. Pour in the stock so the turkey legs are halfway immersed, then carefully stir 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 are fall-off-the-bone tender.

Key Point: Meanwhile, put the potatoes in a pan of boiling water and cook for until tender, until easily pierced with a fork.

Meanwhile, in a second pan, warm a portion of the butter, then add the garlic for two minutes. Add the cabbage and cook on a simmer, tossing now and then, for 10-15 minutes, until soft. Season, then keep warm.

Using another small pot, warm the milk and the rest of the butter. Once the potatoes are done, drain them, then put them back in the hot pot. Mash the potatoes with the warm milk and butter until lump-free, then fold in the cooked cabbage and mix it in thoroughly. Add final salt and pepper, and reheat gently before serving.

After the hour is up, dish up with the colcannon and the vegetables and juices from the pan.