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At our kitchen, regularly simmer drumsticks, because the entire process is completed in advance. During the holidays, the same technique is perfect with turkey drumsticks – it’s a lovely way for serving them. Pair it with buttery potato and greens, but fluffy rice, steamed baby potatoes or oven-roasted carrots are also excellent.

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

You can readily increase the portions to feed more people – you’ll just need 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 halved
• 5 slices streaky bacon, cut into pieces
• 8 sage leaves fresh is best
• 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 minced
• ½ savoy cabbage, shredded
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Directions

Heat the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of sunflower oil in a large, deep pan. Pat the turkey legs dry and season, then add them to the pan and sear, cooking on both sides, until nicely coloured on both sides. Remove the legs to a plate, then carefully tip out and dispose of the excess oil.

Add the butter in the pan, and then incorporate the chopped garlic, shallots, diced bacon and sage leaves. Fry for several minutes, until the onions and bacon 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 covered halfway, then gently mix in the mustard and creme fraiche. Seal the pan tightly with foil and roast for about 60 minutes, or until the turkey legs are completely cooked through.

Chef's Note: At the same time, put the potatoes in a pan of boiling water and cook for 20 minutes, until easily pierced with a sharp knife.

Meanwhile, in a second pan, heat a couple of spoonfuls of the butter, then sauté the garlic for until aromatic. Add the cabbage and cook on a gentle heat, mixing from time to time, for 10-15 minutes, until wilted. Add salt and pepper, then remove from the heat.

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 warm milk and butter until smooth, then fold in the cooked cabbage and mix it in thoroughly. Season again to taste, and hold over low heat before serving.

After the hour is up, plate alongside the creamy potato side and the cooking liquid from the pan.