🔗 Share this article

In our culinary practice, frequently simmer chicken and rabbit legs, as every step is completed in advance. For Christmas, the same technique is perfect with turkey drumsticks – it’s a lovely way to eat them. Serve with colcannon, but steamed rice, simple boiled potatoes or oven-roasted 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 – all you need is a bigger pot.

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 diced
• 2 shallots, peeled and sliced
• 5 slices streaky bacon, chopped
• 8 sage leaves fresh is best
• 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 minced
• ½ savoy cabbage, finely chopped
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Method

Heat the oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of sunflower oil in a large, deep cast-iron frying pan. Liberally salt and pepper the drumsticks, then add them to the pan and brown, cooking on both sides, until golden brown on both sides. Remove the legs to a plate, then remove the excess oil.

Add the butter in the pan, and then incorporate the chopped garlic, shallots, diced bacon and sage leaves. Sauté over medium-high heat until fragrant, until the onions and bacon take on some colour. Add the white wine, then place the seared legs on top of the aromatic base. Pour in the stock so the turkey legs are halfway immersed, then gently mix in the dijon and creamy element. Cover the pan with foil and cook in the oven for one hour, or until the turkey legs can bend in half with ease.

Chef's Note: At the same time, place the potato chunks in a large saucepan of water and cook for around 20 minutes, until easily pierced with a skewer.

In another saucepan, melt two tablespoons of the butter, then cook the diced garlic for until aromatic. Incorporate the sliced cabbage and cook on a simmer, mixing from time to time, for 10-15 minutes, until tender. Adjust the seasoning, then remove from the heat.

Using another small pot, combine the milk and the leftover butter. Once the potatoes are done, drain them, then return them to their pan. Mash the potatoes with the heated dairy mixture until creamy, then fold in the cooked cabbage and mix it in thoroughly. Add final salt and pepper, and reheat gently before serving.

When the braising is complete, plate alongside the creamy potato side and the vegetables and juices from the pan.