🔗 Share this article

At our kitchen, frequently braise chicken and rabbit legs, since the entire process is completed beforehand. For Christmas, the same technique is perfect on the holiday bird's legs – this creates a delicious method to eat them. Accompany it with buttery potato and greens, but fluffy rice, steamed baby potatoes or oven-roasted carrots are also excellent.

Simmered Drumsticks with A Creamy Herb Sauce, and Colcannon

This can easily be scaled up to feed more people – you’ll just need an enlarged cooking vessel.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Braised Legs:

• 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, 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 Colcannon:

• 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

Directions

Heat the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of neutral oil in a 23cm wide x 7cm high cast-iron frying pan. Pat the turkey legs dry and season, then add them to the pan and fry, cooking on both sides, until nicely coloured on both sides. Take the turkey out to a plate, then remove the fat.

Place the butter in the pan, followed by the chopped garlic, shallots, diced bacon and sage leaves. Sauté over medium-high heat five to 10 minutes, until the aromatics take on some colour. Pour in the wine, then lay the turkey legs on top of the mixture. Introduce the stock so the turkey legs are covered halfway, then gently mix in the dijon and creamy element. Cover the pan with foil and cook in the oven for an hour, or until the turkey legs can bend in half with ease.

Chef's Note: Meanwhile, put the potatoes in a large saucepan of water and cook for 20 minutes, until soft when tested with a fork.

In another saucepan, heat a couple of spoonfuls of the butter, then sauté the garlic for a couple of minutes. Add the cabbage and cook on a simmer, stirring occasionally, for 10 to 15 minutes, until soft. Season, then keep warm.

Using another small pot, warm the milk and the rest of the butter. Strain the softened potatoes, then put them back in the hot pot. Mash the potatoes with the creamy liquid until smooth, then add the cabbage and mix it in thoroughly. Add final salt and pepper, and reheat gently before serving.

Once the turkey is cooked, plate alongside the colcannon and the vegetables and juices from the pan.