🔗 Share this article

At our kitchen, regularly slow-cook chicken and rabbit legs, because all the preparation is finished in advance. During the holidays, this method works wonderfully with turkey drumsticks – this creates a delicious method to eat them. Accompany it with colcannon, although fluffy rice, boiled new potatoes or oven-roasted carrots would also go great.

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

This can easily be scaled up for a larger gathering – simply require a larger pan.

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 finely chopped
• 2 shallots, peeled and quartered
• 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 such as Maris Piper, 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

Cooking Instructions

Preheat your oven to 200C (180C fan)/390F/gas 6. Add a generous splash of sunflower oil in a oven-safe cast-iron frying pan. Season the turkey legs, then place them in the hot oil and fry, cooking on both sides, until golden brown on both sides. Remove the legs to a plate, then remove the excess oil.

Place the butter in the pan, and then incorporate the chopped garlic, shallots, diced bacon and sage leaves. Fry for five to 10 minutes, until the aromatics take on some colour. Pour in the wine, then lay the turkey legs on top of the vegetables. Introduce the stock so the turkey legs are halfway immersed, then gently mix in the dijon and creamy element. Seal the pan tightly with foil and bake for an hour, or until the turkey legs can bend in half with ease.

Chef's Note: At the same time, place the potato chunks in a pot of salted boiling water and cook for 20 minutes, until easily pierced with a sharp knife.

Using a separate skillet, melt two tablespoons of the butter, then cook the diced garlic for a couple of minutes. Incorporate the sliced cabbage and cook on a simmer, tossing now and then, for until softened, until wilted. Add salt and pepper, then set aside.

In a third saucepan, heat the milk gently and the rest of the butter. Strain the softened potatoes, then mash them in the same pot. Mash the potatoes with the heated dairy mixture until smooth, then fold in the cooked cabbage and mix it in thoroughly. Add final salt and pepper, and hold over low heat before serving.

After the hour is up, serve with the colcannon and the aromatics and rich sauce from the pan.