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At our kitchen, regularly slow-cook poultry and game legs, as all the preparation is finished ahead of time. During the holidays, this method works wonderfully for turkey legs – this creates a delicious method to enjoy them. Accompany it with buttery potato and greens, but steamed rice, boiled new potatoes or caramelized carrots would also go great.

Simmered Drumsticks with A Creamy Herb Sauce, and Colcannon

The recipe is easily doubled to feed more people – all you need is an enlarged cooking vessel.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Braised Legs:

• 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 diced
• 2 shallots, peeled and quartered
• 5 slices streaky bacon, cut into pieces
• 8 sage leaves fresh is best
• 70ml white wine a dry variety
• 60-100ml chicken stock
• ½ tbsp dijon mustard
• 1 tbsp creme fraiche or sour cream

For the Colcannon:

• 500g large floury potatoes like Russets, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and chopped
• ½ savoy cabbage, shredded
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Method

Set the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of sunflower oil in a large, deep skillet. Season the turkey legs, then lay them in the pan and brown, turning once, until golden brown on both sides. Take the turkey out to a plate, then pour out and discard the fat.

Place the butter in the pan, followed by the aromatics and bacon. Sauté over medium-high heat until fragrant, until the onions and bacon soften and color. Add the white wine, then return the turkey on top of the mixture. Add enough chicken stock so the turkey legs are partially submerged, then whisk in the dijon and creamy element. Cover the pan with foil and cook in the oven for an hour, or until the turkey legs can bend in half with ease.

Chef's Note: At the same time, add the peeled potatoes in a pan of boiling water and cook for 20 minutes, until tender when pricked with a sharp knife.

In another saucepan, heat a couple of spoonfuls of the butter, then add the garlic for until aromatic. Stir in the shredded savoy and cook on a low heat, tossing now and then, for 10-15 minutes, until wilted. Adjust the seasoning, then keep warm.

In a third saucepan, warm the milk and the rest of the butter. Strain the softened potatoes, then return them to their pan. Puree the potatoes with the warm milk and butter until lump-free, then incorporate the greens and stir it through. Add final salt and pepper, and reheat gently before serving.

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