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At our kitchen, frequently braise drumsticks, since every step can be done in advance. For Christmas, this method works wonderfully on the holiday bird's legs – it’s a lovely way for serving them. Serve with buttery potato and greens, but basmati rice, steamed baby potatoes or roast carrots make fine alternatives.

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

You can readily increase the portions for extra guests – simply require a bigger pot.

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 diced
• 2 shallots, peeled and sliced
• 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 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, finely chopped
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Method

Set the oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of sunflower oil in a 23cm wide x 7cm high skillet. Liberally salt and pepper the drumsticks, then place them in the hot oil and fry, cooking on both sides, until beautifully seared on both sides. Remove the legs to a plate, then remove the excess oil.

Melt the butter in the pan, and then incorporate the garlic, shallots, bacon and sage. Cook on a medium-high heat until fragrant, until the aromatics take on some colour. Deglaze with the wine, then lay the turkey legs on top of the mixture. Pour in the stock so the turkey legs are partially submerged, then whisk in the dijon and creamy element. Cover the pan with foil and roast for an hour, or until the turkey legs are fall-off-the-bone tender.

Pro Tip: At the same time, add the peeled potatoes in a large saucepan of water and cook for until tender, until soft when tested with a sharp knife.

In another saucepan, melt two tablespoons of the butter, then add the garlic for a couple of minutes. Stir in the shredded savoy and cook on a low heat, stirring occasionally, for 10-15 minutes, until wilted. Add salt and pepper, then remove from the heat.

In a third saucepan, 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 lump-free, then add the cabbage and mix it in thoroughly. Adjust the seasoning once more, and hold over low heat before serving.

When the braising is complete, dish up with the colcannon and the cooking liquid from the pan.