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At our kitchen, we often braise poultry and game legs, since all the preparation is completed beforehand. For Christmas, this method works wonderfully for turkey legs – this creates a delicious method for serving them. Accompany it with buttery potato and greens, although fluffy rice, boiled new potatoes or oven-roasted carrots are also excellent.

Simmered Drumsticks with Herbs, Mustard & Cream, and Colcannon

You can readily increase the portions 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 a mild cooking oil
• Salt and black pepper
• 2 bone-in turkey legs or drumsticks
• 1 tbsp butter
• 5 garlic cloves, peeled and minced
• 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 Colcannon:

• 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. Heat two tablespoons of neutral oil in a oven-safe pan. Liberally salt and pepper the drumsticks, then lay them in the pan and brown, turning once, until nicely coloured on both sides. Transfer the legs to a plate, then carefully tip out and dispose of the excess oil.

Place the butter in the pan, then add the garlic, shallots, bacon and sage. Sauté over medium-high heat five to 10 minutes, until the shallots and bacon soften and color. Add the white wine, then place the seared legs on top of the vegetables. Pour in the stock so the turkey legs are covered halfway, then whisk in the dijon and creamy element. Place a foil lid on the pan and roast for about 60 minutes, or until the turkey legs are fall-off-the-bone tender.

Key Point: At the same time, add the peeled potatoes in a pan of boiling water and cook for 20 minutes, until soft when tested with a sharp knife.

Using a separate skillet, melt two tablespoons of the butter, then add the garlic for a couple of minutes. Incorporate the sliced cabbage and cook on a simmer, stirring occasionally, for until softened, until wilted. Add salt and pepper, then keep warm.

Using another small pot, warm the milk and the leftover butter. Strain the softened potatoes, then mash them in the same pot. Mash the potatoes with the warm milk and butter until smooth, then incorporate the greens and mix it in thoroughly. Add final salt and pepper, and keep warm before serving.

When the braising is complete, plate alongside the creamy potato side and the vegetables and juices from the pan.