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In our culinary practice, regularly slow-cook chicken and rabbit legs, as all the preparation is completed beforehand. For Christmas, I often employ with turkey drumsticks – it offers a superb approach for serving them. Pair it with buttery potato and greens, though fluffy rice, steamed baby potatoes or oven-roasted carrots would also go great.

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

The recipe is easily doubled for a larger gathering – you’ll just need a bigger pot.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Main Dish:

• 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 finely chopped
• 2 shallots, peeled and quartered
• 5 slices streaky bacon, diced
• 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 Mashed Potatoes with Cabbage:

• 500g large floury potatoes like Russets, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and chopped
• 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. Add a generous splash of sunflower oil in a oven-safe pan. Season the turkey legs, then place them in the hot oil and brown, flipping once, until nicely coloured on both sides. Remove the legs to a plate, then carefully tip out and dispose of the excess oil.

Melt the butter in the pan, and then incorporate the garlic, shallots, bacon and sage. Fry for until fragrant, until the onions and bacon soften and color. Pour in the wine, then place the seared legs on top of the vegetables. Introduce the stock so the turkey legs are partially submerged, then whisk in the dijon and creamy element. Cover the pan with foil and roast for about 60 minutes, or until the turkey legs are fall-off-the-bone tender.

Pro Tip: While that's cooking, place the potato chunks in a pot of salted boiling water and cook for until tender, until soft when tested with a sharp knife.

Using a separate skillet, melt two tablespoons of the butter, then add the garlic for a couple of minutes. Add the cabbage and cook on a low heat, stirring occasionally, for until softened, until wilted. Season, then remove from the heat.

Using another small pot, heat the milk gently and the rest of the butter. Strain the softened potatoes, then mash them in the same pot. Crush the potatoes with the heated dairy mixture until lump-free, then fold in the cooked cabbage and mix it in thoroughly. Season again to taste, and keep warm before serving.

After the hour is up, dish up with the colcannon and the aromatics and rich sauce from the pan.