Champagne Vinegar Braised Turkey Drumstick

This is the way to have a turkey drumstick! 10/10, especially for the sauce, but it's also really easy to make, mostly hands-off. My mod was cutting the recipe in half, using my smaller/oval Dutch oven. Went just over 2 hours, was perfectly done (for one 2.25 lb turkey drumstick). As you can see in my picture, I served this with the awesome Sharp Cheddar Potatoes (which were made with the Cheddar Gruyère variant).

Link to original recipe: https://kanalifestyle.com/blogs/recipes/vinegar-braised-turkey

Amounts below reflect my modifications.

Ingredients:

1 turkey drumstick (around 2 lbs.)

kosher salt

coarse ground black pepper

1 T. canola oil

2 T. unsalted butter, divided

1 large leek, cut in half, sliced in 1/4" rounds

4 cloves garlic, thinly sliced

1/4 c. champagne vinegar

1/2 c. dry white wine (I used Sauvignon Blanc)

1 sprig rosemary

1 sprig thyme

1 sprig sage

~1 1/2 c. chicken stock

1 T. minced parsley

Directions:

1. Heat oven to 325°F. 

2. Season the turkey drumstick all over with the kosher salt and coarse pepper. Add the canola oil and 1 T. of the butter to an oval Dutch oven over medium heat.

3. Once oil has heated, add drumstick and sear to deep golden brown all over (takes around 10 min. total). Transfer to a plate.

4. Lower heat slightly and add leeks and garlic to the pot. Cook, stirring occasionally, until softened (around 5 min.)

5. Add the champagne vinegar, white wine, and fresh herbs. Cook and stir occasionally, scraping up any browned bits on bottom of pan, until reduced by half.

6. Remove from heat. Return drumstick to pot and add enough chicken stock to come up about halfway on the drumstick.

7. Cover the pot (make sure lid is firmly in place) and transfer to the oven. Let braise in oven for 2 hours.

8. Transfer the drumstick to a platter. Heat sauce to a simmer to reduce to desired thickness. Remove from heat, stir in remaining 1 T. butter and parsley. Serve with turkey and enjoy!