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At our kitchen, regularly simmer drumsticks, as the entire process is completed beforehand. During the holidays, the same technique is perfect on the holiday bird's legs – it’s a lovely way for serving them. Accompany it with creamy mashed potatoes with cabbage, although fluffy rice, steamed baby potatoes or caramelized carrots would also go great.

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

You can readily increase the portions for extra guests – simply require 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 sliced
• 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 Mashed Potatoes with Cabbage:

• 500g large floury potatoes such as Maris Piper, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and minced
• ½ savoy cabbage, shredded
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Directions

Preheat your oven to 200C (180C fan)/390F/gas 6. Add a generous splash of sunflower oil in a oven-safe skillet. Season the turkey legs, then lay them in the pan and sear, flipping once, until golden brown on both sides. Remove the legs to a plate, then remove the excess oil.

Melt the butter in the pan, then add the garlic, shallots, bacon and sage. Fry for several minutes, until the onions and bacon take on some colour. Deglaze with the wine, then place the seared legs on top of the mixture. Add enough chicken stock so the turkey legs are covered halfway, then carefully stir in the dijon and creamy element. Cover the pan with foil and roast for about 60 minutes, or until the turkey legs can bend in half with ease.

Pro Tip: Meanwhile, place the potato chunks in a pot of salted boiling water and cook for until tender, until easily pierced with a sharp knife.

In another saucepan, melt two tablespoons of the butter, then sauté the garlic for two minutes. Incorporate the sliced cabbage and cook on a low heat, mixing from time to time, for 10 to 15 minutes, until soft. Adjust the seasoning, then remove from the heat.

In a third saucepan, combine the milk and the rest of the butter. Strain the softened potatoes, then return them to their pan. Crush the potatoes with the warm milk and butter until smooth, then add the cabbage and combine well. Adjust the seasoning once more, and reheat gently before serving.

When the braising is complete, plate alongside the creamy potato side and the aromatics and rich sauce from the pan.