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In our culinary practice, regularly braise drumsticks, because the entire process can be done in advance. For Christmas, this method works wonderfully on the holiday bird's legs – this creates a delicious method to enjoy them. Accompany it with buttery potato and greens, though basmati rice, steamed baby potatoes or oven-roasted carrots would also go great.

Simmered Drumsticks with A Creamy Herb Sauce, and Colcannon

This can easily be scaled up for extra guests – you’ll just need a larger pan.

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 diced
• 2 shallots, peeled and sliced
• 5 slices streaky bacon, diced
• 8 sage leaves preferably fresh
• 70ml white wine a dry variety
• 60-100ml chicken stock
• ½ tbsp dijon mustard
• 1 tbsp creme fraiche or sour cream

For the Colcannon:

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

Cooking Instructions

Set the oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of sunflower oil in a large, deep skillet. Pat the turkey legs dry and season, then place them in the hot oil and fry, turning once, until nicely coloured on both sides. Transfer the legs to a plate, then carefully tip out and dispose of the fat.

Melt the butter in the pan, followed by the garlic, shallots, bacon and sage. Sauté over medium-high heat several minutes, until the onions and bacon soften and color. Add the white wine, then lay the turkey legs on top of the vegetables. Pour in the stock so the turkey legs are partially submerged, then whisk in the dijon and creamy element. Seal the pan tightly with foil and bake for about 60 minutes, or until the turkey legs can bend in half with ease.

Pro Tip: At the same time, add the peeled potatoes in a pan of boiling water and cook for 20 minutes, until easily pierced with a sharp knife.

In another saucepan, warm a portion of the butter, then add the garlic for until aromatic. Add the cabbage and cook on a low heat, mixing from time to time, for 10-15 minutes, until soft. Adjust the seasoning, then keep warm.

In the meantime, in a pan, heat the milk gently and the leftover butter. Drain the cooked potatoes, then put them back in the hot pot. Mash the potatoes with the creamy liquid until smooth, then fold in the cooked cabbage and combine well. Adjust the seasoning once more, and keep warm before serving.

When the braising is complete, dish up with the creamy potato side and the vegetables and juices from the pan.