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When we cook, frequently slow-cook chicken and rabbit legs, as all the preparation is finished ahead of time. During the holidays, this method works wonderfully for turkey legs – it’s a lovely way to enjoy them. Accompany it with buttery potato and greens, though basmati rice, simple boiled potatoes or roast carrots would also go great.

Simmered Drumsticks with Herbs, Mustard & Cream, and Creamy Potato & Cabbage

The recipe is easily doubled for extra guests – simply require an enlarged cooking vessel.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Main Dish:

• 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 diced
• 2 shallots, peeled and halved
• 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 Potato Side:

• 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

Preheat your oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of neutral oil in a large, deep cast-iron frying pan. Pat the turkey legs dry and season, then add them to the pan and fry, flipping once, until nicely coloured on both sides. Remove the legs to a plate, then pour out and discard the fat.

Melt the butter in the pan, and then incorporate the chopped garlic, shallots, diced bacon and sage leaves. Sauté over medium-high heat five to 10 minutes, until the shallots and bacon soften and color. Pour in the wine, then return the turkey on top of the aromatic base. Add enough chicken stock so the turkey legs are partially submerged, then carefully stir in the dijon and creamy element. Place a foil lid on the pan and cook in the oven for about 60 minutes, or until the turkey legs are fall-off-the-bone tender.

Pro Tip: At the same time, place the potato chunks in a large saucepan of water and cook for 20 minutes, until soft when tested with a skewer.

In another saucepan, melt two tablespoons of the butter, then add the garlic for two minutes. Stir in the shredded savoy and cook on a low heat, tossing now and then, for until softened, until tender. Adjust the seasoning, then remove from the heat.

In the meantime, in a pan, heat the milk gently and the leftover butter. Once the potatoes are done, drain them, then put them back in the hot pot. Crush the potatoes with the creamy liquid until lump-free, then fold in the cooked cabbage and combine well. Season again to taste, and hold over low heat before serving.

When the braising is complete, plate alongside the creamy potato side and the cooking liquid from the pan.