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When we cook, frequently simmer drumsticks, because all the preparation is completed in advance. During the holidays, this method works wonderfully on the holiday bird's legs – it offers a superb approach to eat them. Pair it with colcannon, but steamed rice, boiled new potatoes or roast carrots would also go great.

Simmered Drumsticks with Herbs, Mustard & Cream, and Colcannon

The recipe is easily doubled to feed more people – you’ll just need a bigger pot.

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 minced
• 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 chopped
• 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. Warm a couple of spoonfuls of neutral oil in a 23cm wide x 7cm high cast-iron frying pan. Liberally salt and pepper the drumsticks, then lay them in the pan and brown, flipping once, until golden brown on both sides. Remove the legs to a plate, then carefully tip out and dispose of the fat.

Add the butter in the pan, followed by the aromatics and bacon. Fry for several minutes, until the aromatics begin to brown. Deglaze with the wine, then place the seared legs on top of the mixture. Introduce the stock so the turkey legs are covered halfway, then whisk in the dijon and creamy element. Seal the pan tightly with foil and roast for about 60 minutes, or until the turkey legs can bend in half with ease.

Chef's Note: While that's cooking, put the potatoes in a large saucepan of water and cook for 20 minutes, until easily pierced with a fork.

Meanwhile, in a second pan, warm a portion of the butter, then cook the diced garlic for two minutes. Stir in the shredded savoy and cook on a low heat, stirring occasionally, for until softened, until tender. Add salt and pepper, then set aside.

Using another small pot, heat the milk gently and the leftover butter. Drain the cooked potatoes, then return them to their pan. Puree the potatoes with the heated dairy mixture until smooth, then fold in the cooked cabbage and stir it through. Season again to taste, and hold over low heat before serving.

Once the turkey is cooked, plate alongside the creamy potato side and the cooking liquid from the pan.