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At our kitchen, we often slow-cook drumsticks, since every step is completed in advance. For Christmas, I often employ with turkey drumsticks – it offers a superb approach to enjoy them. Accompany it with creamy mashed potatoes with cabbage, though basmati rice, boiled new potatoes or caramelized carrots would also go great.

Simmered Drumsticks with Herbs, Mustard & Cream, and Creamy Potato & Cabbage

The recipe is easily doubled to feed more people – you’ll just need an enlarged cooking vessel.

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 minced
• 2 shallots, peeled and halved
• 5 slices streaky bacon, cut into pieces
• 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 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, shredded
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Method

Preheat your oven to 200C (180C fan)/390F/gas 6. Add a generous splash of sunflower oil in a 23cm wide x 7cm high pan. Pat the turkey legs dry and season, then add them to the pan and brown, flipping once, until beautifully seared on both sides. Take the turkey out to a plate, then remove the excess oil.

Place the butter in the pan, then add the chopped garlic, shallots, diced bacon and sage leaves. Cook on a medium-high heat five to 10 minutes, until the aromatics take on some colour. Deglaze with the wine, then return the turkey on top of the aromatic base. Introduce the stock so the turkey legs are halfway immersed, then whisk in the dijon and creamy element. Place a foil lid on the pan and cook in the oven for an hour, or until the turkey legs are completely cooked through.

Pro Tip: While that's cooking, put the potatoes in a pot of salted boiling water and cook for until tender, until tender when pricked with a sharp knife.

Meanwhile, in a second pan, warm a portion of the butter, then sauté the garlic for a couple of minutes. Incorporate the sliced cabbage and cook on a simmer, mixing from time to time, for 10-15 minutes, until tender. Adjust the seasoning, then set aside.

Using another small pot, combine the milk and the remaining butter. Strain the softened potatoes, then put them back in the hot pot. Puree the potatoes with the heated dairy mixture until smooth, then add the cabbage and mix it in thoroughly. Season again to taste, and hold over low heat before serving.

After the hour is up, dish up with the creamy potato side and the cooking liquid from the pan.