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At our kitchen, regularly slow-cook drumsticks, as the entire process can be done beforehand. For the festive season, the same technique is perfect for turkey legs – it’s a lovely way to eat them. Accompany it with buttery potato and greens, though basmati rice, steamed baby potatoes or caramelized carrots are also excellent.

Simmered Drumsticks with A Creamy Herb Sauce, and Creamy Potato & Cabbage

You can readily increase the portions for a larger gathering – simply require an enlarged cooking vessel.

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, cut into pieces
• 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 Mashed Potatoes with Cabbage:

• 500g large floury potatoes like Russets, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and minced
• ½ savoy cabbage, finely chopped
• 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 sunflower oil in a 23cm wide x 7cm high pan. Liberally salt and pepper the drumsticks, then place them in the hot oil and brown, turning once, until nicely coloured on both sides. Remove the legs to a plate, then carefully tip out and dispose of the excess oil.

Add the butter in the pan, followed by the aromatics and bacon. Cook on a medium-high heat several minutes, until the shallots and bacon take on some colour. Pour in the wine, then lay the turkey legs on top of the aromatic base. Pour in the stock so the turkey legs are covered halfway, then whisk in the mustard and creme fraiche. Place a foil lid on the pan and bake for about 60 minutes, or until the turkey legs can bend in half with ease.

Key Point: At the same time, place the potato chunks in a large saucepan of water and cook for around 20 minutes, until tender when pricked with a sharp knife.

Using a separate skillet, heat a couple of spoonfuls of the butter, then sauté the garlic for until aromatic. Add the cabbage and cook on a gentle heat, stirring occasionally, for 10 to 15 minutes, until wilted. Season, then remove from the heat.

In a third saucepan, heat the milk gently and the remaining butter. Drain the cooked potatoes, then put them back in the hot pot. Puree the potatoes with the heated dairy mixture until creamy, then incorporate the greens and combine well. Season again to taste, and reheat gently before serving.

After the hour is up, plate alongside the creamy potato side and the vegetables and juices from the pan.