Festive Centerpiece Effortless: A Braised Drumsticks Recipe with Creamy Potato & Cabbage

When we cook, frequently braise drumsticks, as all the preparation is completed beforehand. For the festive season, the same technique is perfect on the holiday bird's legs – it offers a superb approach to eat them. Pair it with buttery potato and greens, but steamed rice, simple boiled potatoes or roast carrots make fine alternatives.

Simmered Drumsticks with Sage, Mustard and Creme Fraiche, and Creamy Potato & Cabbage

This can easily be scaled up for extra guests – all you need is a bigger pot.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Braised Legs:

• 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, 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 minced
• ½ savoy cabbage, shredded
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Directions

Set the oven to 200C (180C fan)/390F/gas 6. Add a generous splash of neutral oil in a large, deep skillet. Liberally salt and pepper the drumsticks, then place them in the hot oil and brown, turning once, until nicely coloured on both sides. Transfer the legs to a plate, then pour out and discard 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 onions and bacon begin to brown. Pour in 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 mustard and creme fraiche. Cover the pan with foil and roast for about 60 minutes, or until the turkey legs can bend in half with ease.

Chef's Note: While that's cooking, place the potato chunks in a pot of salted boiling water and cook for 20 minutes, until tender when pricked with a skewer.

Meanwhile, in a second pan, warm a portion of the butter, then cook the diced garlic for two minutes. Add the cabbage and cook on a low heat, mixing from time to time, for until softened, until wilted. Season, then keep warm.

Using another small pot, combine 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 mix it in thoroughly. Adjust the seasoning once more, and hold over low heat before serving.

When the braising is complete, serve with the creamy potato side and the aromatics and rich sauce from the pan.