🔗 Share this article

In our culinary practice, regularly simmer poultry and game legs, as all the preparation can be done ahead of time. For the festive season, I often employ on the holiday bird's legs – this creates a delicious method for serving them. Serve with buttery potato and greens, though basmati rice, simple boiled potatoes or roast carrots make fine alternatives.

Simmered Drumsticks with Sage, Mustard and Creme Fraiche, and Creamy Potato & Cabbage

The recipe is easily doubled for a larger gathering – simply require an enlarged cooking vessel.

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 diced
• 2 shallots, peeled and quartered
• 5 slices streaky bacon, chopped
• 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, thinly sliced
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Method

Set the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of sunflower oil in a 23cm wide x 7cm high cast-iron frying pan. Liberally salt and pepper the drumsticks, then lay them in the pan and brown, flipping once, until beautifully seared on both sides. Transfer the legs to a plate, then carefully tip out and dispose of the excess oil.

Melt the butter in the pan, then add the aromatics and bacon. Cook on a medium-high heat five to 10 minutes, until the aromatics begin to brown. Add the white wine, then lay the turkey legs on top of the vegetables. Pour in the stock so the turkey legs are partially submerged, then carefully stir in the mustard and creme fraiche. Seal the pan tightly with foil and cook in the oven for about 60 minutes, or until the turkey legs are fall-off-the-bone tender.

Pro Tip: Meanwhile, place the potato chunks in a pot of salted boiling water and cook for 20 minutes, until tender when pricked with a fork.

In another saucepan, heat a couple of spoonfuls of the butter, then sauté the garlic for two minutes. Add the cabbage and cook on a gentle heat, mixing from time to time, for 10-15 minutes, until soft. Adjust the seasoning, then set aside.

Using another small pot, heat the milk gently and the remaining butter. Once the potatoes are done, drain them, then return them to their pan. Puree the potatoes with the warm milk and butter until lump-free, then incorporate the greens 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.