🔗 Share this article

When we cook, frequently braise drumsticks, as all the preparation is finished beforehand. For the festive season, this method works wonderfully on the holiday bird's legs – it offers a superb approach to eat them. Pair it with creamy mashed potatoes with cabbage, although steamed rice, boiled new potatoes or roast carrots are also excellent.

Simmered Drumsticks with Herbs, Mustard & Cream, and Creamy Potato & Cabbage

You can readily increase the portions 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 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 sliced
• 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 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, thinly sliced
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Method

Preheat your oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of neutral oil in a 23cm wide x 7cm high cast-iron frying pan. Season the turkey legs, then lay them in the pan and sear, flipping once, until beautifully seared on both sides. Remove the legs to a plate, then carefully tip out and dispose of the excess oil.

Add the butter in the pan, followed by the aromatics and bacon. Cook on a medium-high heat several minutes, until the aromatics begin to brown. Deglaze with the wine, then place the seared legs on top of the aromatic base. Pour in the stock so the turkey legs are covered halfway, then whisk in the mustard and creme fraiche. Place a foil lid on the pan and cook in the oven for one hour, or until the turkey legs are fall-off-the-bone tender.

Key Point: While that's cooking, add the peeled potatoes in a large saucepan of water and cook for until tender, until soft when tested with a fork.

In another saucepan, melt two tablespoons of the butter, then sauté the garlic for a couple of minutes. Incorporate the sliced cabbage and cook on a low heat, mixing from time to time, for 10 to 15 minutes, until soft. Adjust the seasoning, then set aside.

In a third saucepan, warm the milk and the leftover butter. Drain the cooked potatoes, then mash them in the same pot. Puree the potatoes with the heated dairy mixture until lump-free, then incorporate the greens and stir it through. Adjust the seasoning once more, and keep warm before serving.

After the hour is up, plate alongside the colcannon and the cooking liquid from the pan.