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When we cook, we often slow-cook poultry and game legs, as every step is completed ahead of time. During the holidays, I often employ on the holiday bird's legs – this creates a delicious method to enjoy them. Serve with buttery potato and greens, although fluffy rice, simple boiled potatoes or caramelized carrots are also excellent.

Simmered Drumsticks with A Creamy Herb Sauce, and Colcannon

The recipe is easily doubled for a larger gathering – simply require a bigger pot.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Main Dish:

• 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 minced
• 2 shallots, peeled and quartered
• 5 slices streaky bacon, chopped
• 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 such as Maris Piper, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and diced
• ½ savoy cabbage, thinly sliced
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Method

Preheat your oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of sunflower oil in a oven-safe skillet. Liberally salt and pepper the drumsticks, then place them in the hot oil and fry, cooking on both sides, until beautifully seared on both sides. Take the turkey out to a plate, then remove the cooking fat.

Place the butter in the pan, then add the aromatics and bacon. Fry for several minutes, until the shallots and bacon soften and color. Pour in the wine, then return the turkey on top of the mixture. Introduce the stock so the turkey legs are partially submerged, then whisk in the mustard and creme fraiche. Cover the pan with foil and cook in the oven for an hour, 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 easily pierced with a fork.

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

In the meantime, in a pan, heat the milk gently and the leftover butter. Strain the softened potatoes, then return them to their pan. Mash the potatoes with the creamy liquid until smooth, then fold in the cooked cabbage and mix it in thoroughly. Add final salt and pepper, and keep warm before serving.

After the hour is up, dish up with the creamy potato side and the vegetables and juices from the pan.