🔗 Share this article

In our culinary practice, frequently slow-cook poultry and game legs, because all the preparation is finished in advance. For the festive season, I often employ on the holiday bird's legs – it offers a superb approach to eat them. Pair it with creamy mashed potatoes with cabbage, although steamed rice, boiled new potatoes or roast carrots would also go great.

Simmered Drumsticks with Herbs, Mustard & Cream, 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 Turkey:

• 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 quartered
• 5 slices streaky bacon, diced
• 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, shredded
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Directions

Set the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of sunflower oil in a 23cm wide x 7cm high pan. Season the turkey legs, then add them to the pan and brown, turning once, until beautifully seared on both sides. Remove the legs to a plate, then remove the excess oil.

Melt the butter in the pan, and then incorporate the chopped garlic, shallots, diced bacon and sage leaves. Fry for five to 10 minutes, until the shallots and bacon begin to brown. Add the white wine, then place the seared legs on top of the vegetables. Pour in the stock so the turkey legs are halfway immersed, then gently mix in the mustard and creme fraiche. Seal the pan tightly with foil and roast for about 60 minutes, or until the turkey legs can bend in half with ease.

Chef's Note: While that's cooking, add the peeled potatoes in a large saucepan of water and cook for 20 minutes, until tender when pricked with a sharp knife.

Using a separate skillet, melt two tablespoons of the butter, then sauté the garlic for two minutes. Stir in the shredded savoy and cook on a gentle heat, mixing from time to time, for 10-15 minutes, until tender. Add salt and pepper, then remove from the heat.

In a third saucepan, heat the milk gently and the remaining butter. Drain the cooked potatoes, then put them back in the hot pot. Crush the potatoes with the warm milk and butter until lump-free, then add the cabbage and stir it through. Adjust the seasoning once more, and hold over low heat before serving.

After the hour is up, plate alongside the colcannon and the cooking liquid from the pan.