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In our culinary practice, we often simmer poultry and game legs, since every step is completed beforehand. For Christmas, this method works wonderfully with turkey drumsticks – this creates a delicious method for serving them. Pair it with colcannon, although fluffy rice, simple boiled potatoes or oven-roasted carrots make fine alternatives.

Simmered Drumsticks with Herbs, Mustard & Cream, and Colcannon

This can easily be scaled up to feed more people – simply require 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 finely chopped
• 2 shallots, peeled and quartered
• 5 slices streaky bacon, diced
• 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 Colcannon:

• 500g large floury potatoes like Russets, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and diced
• ½ savoy cabbage, thinly sliced
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Method

Set the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of neutral oil in a 23cm wide x 7cm high pan. Pat the turkey legs dry and season, then lay them in the pan and sear, turning once, until golden brown on both sides. Remove the legs to a plate, then remove the cooking fat.

Place the butter in the pan, and then incorporate the garlic, shallots, bacon and sage. Sauté over medium-high heat five to 10 minutes, until the shallots and bacon begin to brown. Add the white wine, then place the seared legs on top of the vegetables. Pour in the stock so the turkey legs are halfway immersed, then gently mix in the dijon and creamy element. Cover the pan with foil and cook in the oven for about 60 minutes, or until the turkey legs are fall-off-the-bone tender.

Chef's Note: Meanwhile, 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 add the garlic for a couple of minutes. Add the cabbage and cook on a simmer, stirring occasionally, for 10-15 minutes, until wilted. Adjust the seasoning, then remove from the heat.

In a third saucepan, warm the milk and the remaining butter. Drain the cooked potatoes, then return them to their pan. Crush the potatoes with the warm milk and butter until smooth, then fold in the cooked cabbage and stir it through. Season again to taste, and reheat gently before serving.

After the hour is up, serve with the colcannon and the aromatics and rich sauce from the pan.