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At our kitchen, regularly slow-cook poultry and game legs, because the entire process can be done beforehand. During the holidays, this method works wonderfully with turkey drumsticks – this creates a delicious method for serving them. Pair it with creamy mashed potatoes with cabbage, though steamed rice, steamed baby potatoes or caramelized carrots are also excellent.

Simmered Drumsticks with A Creamy Herb Sauce, and Creamy Potato & Cabbage

The recipe is easily doubled for extra guests – all you need is 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 finely chopped
• 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

Heat the oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of sunflower oil in a 23cm wide x 7cm high skillet. Liberally salt and pepper the drumsticks, then lay them in the pan and brown, turning once, until beautifully seared on both sides. Remove the legs to a plate, then carefully tip out and dispose of the fat.

Place the butter in the pan, followed by the aromatics and bacon. Cook on a medium-high heat several minutes, until the shallots and bacon begin to brown. Pour in the wine, then return the turkey on top of the mixture. Add enough chicken stock so the turkey legs are partially submerged, then carefully stir in the dijon and creamy element. Seal the pan tightly with foil and cook in the oven for about 60 minutes, or until the turkey legs are completely cooked through.

Chef's Note: At the same time, add the peeled potatoes in a pot of salted boiling water and cook for around 20 minutes, until soft when tested with a sharp knife.

Meanwhile, in a second pan, heat a couple of spoonfuls of the butter, then cook the diced garlic for two minutes. Add the cabbage and cook on a low heat, stirring occasionally, for until softened, until wilted. Season, then keep warm.

In a third saucepan, heat the milk gently and the rest of the butter. Once the potatoes are done, drain them, then return them to their pan. Crush the potatoes with the heated dairy mixture until lump-free, then incorporate the greens and mix it in thoroughly. Add final salt and pepper, and hold over low heat before serving.

After the hour is up, dish up with the colcannon and the cooking liquid from the pan.