Festive Centerpiece Simplified: A Simmered Drumsticks Dish with Colcannon
When we cook, regularly braise poultry and game legs, as the entire process is finished ahead of time. For Christmas, this method works wonderfully for turkey legs – this creates a delicious method to eat them. Pair it with creamy mashed potatoes with cabbage, but basmati rice, boiled new potatoes or roast carrots make fine alternatives.
Simmered Drumsticks with Herbs, Mustard & Cream, and Colcannon
The recipe is easily doubled for a larger gathering – 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 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 sliced
- 5 slices streaky bacon, diced
- 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 Mashed Potatoes with Cabbage:
- 500g large floury potatoes like Russets, peeled and cut into chunks.
- 100g unsalted butter
- 2 garlic cloves, peeled and diced
- ½ savoy cabbage, thinly sliced
- Salt and black pepper
- 100ml milk whole or semi-skimmed
Directions
Set the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of neutral oil in a 23cm wide x 7cm high pan. Liberally salt and pepper the drumsticks, then lay them in the pan and brown, flipping once, until beautifully seared on both sides. Remove the legs to a plate, then carefully tip out and dispose of the excess oil.
Melt the butter in the pan, then add the garlic, shallots, bacon and sage. Fry for until fragrant, until the aromatics begin to brown. Deglaze with the wine, then place the seared legs on top of the vegetables. Pour in the stock so the turkey legs are partially submerged, then gently mix in the mustard and creme fraiche. Cover the pan with foil and bake for one hour, or until the turkey legs are completely cooked through.
Chef's Note: While that's cooking, put the potatoes in a large saucepan of 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 cook the diced garlic for until aromatic. Stir in the shredded savoy and cook on a gentle heat, stirring occasionally, for until softened, until soft. Add salt and pepper, then keep warm.
Using another small pot, warm the milk and the leftover butter. Drain the cooked potatoes, then put them back in the hot pot. Crush the potatoes with the heated dairy mixture until smooth, then incorporate the greens and stir it through. Adjust the seasoning once more, and reheat gently before serving.
When the braising is complete, dish up with the creamy potato side and the cooking liquid from the pan.
