Festive Main Course Simplified: A Braised Drumsticks Recipe with Creamy Potato & Cabbage

When we cook, frequently simmer poultry and game legs, as the entire process can be done beforehand. During the holidays, this method works wonderfully on the holiday bird's legs – it offers a superb approach for serving them. Accompany it with colcannon, but basmati rice, steamed baby potatoes or caramelized carrots would also go great.

Simmered Drumsticks with Sage, Mustard and Creme Fraiche, and Colcannon

This can easily be scaled up for a larger gathering – all you need is an enlarged cooking vessel.

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 halved
• 5 slices streaky bacon, cut into pieces
• 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 Colcannon:

• 500g large floury potatoes like Russets, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and diced
• ½ savoy cabbage, finely chopped
• 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 neutral oil in a 23cm wide x 7cm high skillet. Liberally salt and pepper the drumsticks, then place them in the hot oil and brown, turning once, until beautifully seared on both sides. Take the turkey out to a plate, then remove the cooking fat.

Melt the butter in the pan, followed by the chopped garlic, shallots, diced bacon and sage leaves. Fry for five to 10 minutes, until the onions and bacon begin to brown. Deglaze with the wine, then return the turkey on top of the mixture. Pour in the stock so the turkey legs are partially submerged, then whisk in the mustard and creme fraiche. Seal the pan tightly with foil and cook in the oven for an hour, or until the turkey legs are fall-off-the-bone tender.

Chef's Note: At the same time, add the peeled potatoes in a pan of boiling water and cook for around 20 minutes, until easily pierced with a sharp knife.

Meanwhile, in a second pan, heat a couple of spoonfuls of the butter, then cook the diced garlic for two minutes. Add the cabbage and cook on a low heat, tossing now and then, for until softened, until soft. Season, then keep warm.

Using another small pot, heat the milk gently and the leftover butter. Once the potatoes are done, drain them, then mash them in the same pot. Puree the potatoes with the creamy liquid until creamy, then add the cabbage and combine well. Season again to taste, and reheat gently before serving.

When the braising is complete, plate alongside the colcannon and the aromatics and rich sauce from the pan.