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At our kitchen, frequently simmer poultry and game legs, because all the preparation is finished ahead of time. During the holidays, I often employ with turkey drumsticks – it’s a lovely way to enjoy them. Accompany it with buttery potato and greens, though steamed rice, simple boiled potatoes or caramelized carrots are also excellent.

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

You can readily increase the portions for extra guests – all you need is 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 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 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, thinly sliced
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Directions

Heat the oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of neutral oil in a oven-safe skillet. Liberally salt and pepper the drumsticks, then place them in the hot oil and sear, flipping once, until golden brown on both sides. Transfer the legs to a plate, then carefully tip out and dispose of the cooking fat.

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 lay the turkey legs on top of the mixture. Add enough chicken stock so the turkey legs are halfway immersed, then gently mix in the dijon and creamy element. Seal the pan tightly with foil and roast for one hour, or until the turkey legs are fall-off-the-bone tender.

Key Point: While that's cooking, put the potatoes in a pot of salted 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 sauté the garlic for two minutes. Add the cabbage and cook on a low heat, tossing now and then, for until softened, until wilted. Add salt and pepper, then keep warm.

Using another small pot, combine the milk and the remaining butter. Strain the softened potatoes, then return them to their pan. Mash the potatoes with the creamy liquid until lump-free, then incorporate the greens and combine well. Add final salt and pepper, and reheat gently before serving.

When the braising is complete, serve with the colcannon and the vegetables and juices from the pan.