🔗 Share this article

At our kitchen, frequently simmer drumsticks, as all the preparation is completed in advance. For the festive season, the same technique is perfect on the holiday bird's legs – this creates a delicious method to eat them. Serve with colcannon, although steamed rice, simple boiled potatoes or caramelized carrots would also go great.

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

The recipe is easily doubled for extra guests – all you need is a larger pan.

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 quartered
• 5 slices streaky bacon, chopped
• 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 such as Maris Piper, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and diced
• ½ savoy cabbage, finely chopped
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Method

Preheat your oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of sunflower oil in a large, deep pan. Pat the turkey legs dry and season, then place them in the hot oil and brown, turning once, until nicely coloured on both sides. Take the turkey out to a plate, then carefully tip out and dispose of the cooking fat.

Melt the butter in the pan, then add the aromatics and bacon. Fry for until fragrant, until the aromatics begin to brown. Deglaze with the wine, then return the turkey on top of the vegetables. Introduce the stock so the turkey legs are halfway immersed, then carefully stir in the mustard and creme fraiche. Place a foil lid on the pan and cook in the oven for an hour, or until the turkey legs are fall-off-the-bone tender.

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

Meanwhile, in a second pan, warm a portion of the butter, then cook the diced garlic for a couple of minutes. Stir in the shredded savoy and cook on a gentle heat, stirring occasionally, for 10-15 minutes, until tender. Add salt and pepper, then remove from the heat.

Using another small pot, heat the milk gently and the rest of the butter. Drain the cooked potatoes, then return them to their pan. Crush the potatoes with the heated dairy mixture until smooth, then fold in the cooked cabbage and mix it in thoroughly. Season again to taste, and reheat gently before serving.

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