🔗 Share this article

At our kitchen, we often slow-cook poultry and game legs, because all the preparation is completed ahead of time. For Christmas, the same technique is perfect on the holiday bird's legs – it’s a lovely way to enjoy them. Serve with buttery potato and greens, though steamed rice, steamed baby potatoes or roast carrots would also go great.

Simmered Drumsticks with A Creamy Herb Sauce, and Colcannon

The recipe is easily doubled for a larger gathering – you’ll just need 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 diced
• 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 like Russets, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and chopped
• ½ savoy cabbage, thinly sliced
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Cooking Instructions

Heat the oven to 200C (180C fan)/390F/gas 6. Add a generous splash of neutral oil in a 23cm wide x 7cm high skillet. Pat the turkey legs dry and season, then lay them in the pan and sear, flipping once, until nicely coloured on both sides. Take the turkey out to a plate, then pour out and discard the fat.

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. Pour in the wine, then lay the turkey legs on top of the aromatic base. Add enough chicken stock so the turkey legs are partially submerged, then whisk in the mustard and creme fraiche. Seal the pan tightly with foil and roast for one hour, or until the turkey legs can bend in half with ease.

Chef's Note: While that's cooking, put the potatoes in a pan of boiling water and cook for 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 two minutes. Add the cabbage and cook on a low heat, mixing from time to time, for until softened, until soft. Season, then remove from the heat.

In the meantime, in a pan, warm the milk and the remaining butter. Strain the softened potatoes, then mash them in the same pot. Puree the potatoes with the creamy liquid until creamy, then add the cabbage and mix it in thoroughly. Adjust the seasoning once more, and reheat gently before serving.

When the braising is complete, dish up with the creamy potato side and the vegetables and juices from the pan.