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At our kitchen, we often braise drumsticks, as all the preparation is completed ahead of time. During the holidays, this method works wonderfully with turkey drumsticks – this creates a delicious method for serving them. Serve with buttery potato and greens, although basmati rice, simple boiled potatoes or oven-roasted carrots make fine alternatives.

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

This can easily be scaled up for a larger gathering – simply require an enlarged cooking vessel.

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 minced
• 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. Add a generous splash of sunflower oil in a 23cm wide x 7cm high skillet. Season the turkey legs, then place them in the hot oil and sear, flipping once, until beautifully seared on both sides. Remove the legs to a plate, then remove the cooking fat.

Add the butter in the pan, and then incorporate the garlic, shallots, bacon and sage. Fry for several minutes, until the aromatics begin to brown. Add the white wine, then return the turkey on top of the vegetables. Introduce the stock so the turkey legs are halfway immersed, then gently mix in the mustard and creme fraiche. Cover the pan with foil and bake for one hour, or until the turkey legs are fall-off-the-bone tender.

Pro Tip: Meanwhile, put the potatoes in a pan of boiling water and cook for 20 minutes, until soft when tested with a fork.

In another saucepan, warm a portion of the butter, then add the garlic for a couple of minutes. Stir in the shredded savoy and cook on a low heat, stirring occasionally, for until softened, until tender. Season, then keep warm.

Using another small pot, warm the milk and the leftover butter. Strain the softened potatoes, then put them back in the hot pot. Crush the potatoes with the heated dairy mixture until lump-free, then fold in the cooked cabbage and combine well. Adjust the seasoning once more, and hold over low heat before serving.

After the hour is up, plate alongside the creamy potato side and the aromatics and rich sauce from the pan.