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In our culinary practice, frequently slow-cook chicken and rabbit legs, since the entire process is completed ahead of time. During the holidays, this method works wonderfully for turkey legs – this creates a delicious method for serving them. Pair it with creamy mashed potatoes with cabbage, although steamed rice, steamed baby potatoes or roast carrots would also go great.

Simmered Drumsticks with Sage, Mustard and Creme Fraiche, and Creamy Potato & Cabbage

The recipe is easily doubled for extra guests – simply require a bigger pot.

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 halved
• 5 slices streaky bacon, chopped
• 8 sage leaves fresh is best
• 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 diced
• ½ savoy cabbage, shredded
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Cooking Instructions

Heat the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of neutral oil in a 23cm wide x 7cm high pan. Season the turkey legs, then add them to the pan and fry, turning once, until golden brown on both sides. Take the turkey out to a plate, then carefully tip out and dispose of the excess oil.

Melt the butter in the pan, followed by the chopped garlic, shallots, diced bacon and sage leaves. Fry for several minutes, until the shallots and bacon soften and color. Add the white wine, then place the seared legs on top of the mixture. Add enough chicken stock so the turkey legs are halfway immersed, then carefully stir in the mustard and creme fraiche. Seal the pan tightly with foil and roast for one hour, or until the turkey legs are completely cooked through.

Chef's Note: While that's cooking, place the potato chunks in a pot of salted boiling water and cook for until tender, until tender when pricked with a skewer.

Meanwhile, in a second pan, warm a portion of the butter, then cook the diced garlic for two minutes. Stir in the shredded savoy and cook on a low heat, mixing from time to time, for 10-15 minutes, until soft. Add salt and pepper, then remove from the heat.

In a third saucepan, combine the milk and the leftover butter. Drain the cooked potatoes, then mash them in the same pot. Puree the potatoes with the creamy liquid until creamy, then incorporate the greens and combine well. Add final salt and pepper, and reheat gently before serving.

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