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In our culinary practice, we often slow-cook drumsticks, since the entire process can be done in advance. During the holidays, I often employ for turkey legs – it offers a superb approach to eat them. Serve with creamy mashed potatoes with cabbage, but basmati rice, simple boiled potatoes or roast carrots would also go great.

Simmered Drumsticks with A Creamy Herb Sauce, and Creamy Potato & Cabbage

The recipe is easily doubled for extra guests – all you need is an enlarged cooking vessel.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Main Dish:

• Sunflower oil or another neutral 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 sliced
• 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 chopped
• ½ savoy cabbage, thinly sliced
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Method

Set 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. Liberally salt and pepper the drumsticks, then add them to the pan and fry, cooking on both sides, until nicely coloured on both sides. Transfer the legs to a plate, then remove the fat.

Melt the butter in the pan, followed by the garlic, shallots, bacon and sage. Fry for five to 10 minutes, until the aromatics take on some colour. Add the white wine, then return the turkey on top of the vegetables. Pour in the stock so the turkey legs are partially submerged, then whisk in the mustard and creme fraiche. Cover the pan with foil and cook in the oven for an hour, or until the turkey legs are fall-off-the-bone tender.

Pro Tip: While that's cooking, put the potatoes in a pot of salted boiling water and cook for 20 minutes, until soft when tested with a fork.

Using a separate skillet, warm a portion of the butter, then add the garlic for a couple of minutes. Incorporate the sliced cabbage and cook on a simmer, stirring occasionally, for until softened, until soft. Season, then set aside.

In a third saucepan, warm the milk and the rest of the butter. Strain the softened potatoes, then put them back in the hot pot. Crush the potatoes with the heated dairy mixture until creamy, then fold in the cooked cabbage and combine well. Season again to taste, and keep warm before serving.

When the braising is complete, dish up with the creamy potato side and the aromatics and rich sauce from the pan.