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In our culinary practice, frequently braise chicken and rabbit legs, because all the preparation is completed beforehand. During the holidays, this method works wonderfully on the holiday bird's legs – it’s a lovely way for serving them. Serve with buttery potato and greens, though fluffy rice, simple boiled potatoes or caramelized carrots would also go great.

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

This can easily be scaled up for a larger gathering – simply require a bigger pot.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Braised Legs:

• 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 diced
• 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 Mashed Potatoes with Cabbage:

• 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. Heat two tablespoons of sunflower oil in a oven-safe cast-iron frying pan. Liberally salt and pepper the drumsticks, then add them to the pan and brown, turning once, until beautifully seared on both sides. Take the turkey out to a plate, then carefully tip out and dispose of the excess oil.

Melt the butter in the pan, and then incorporate the aromatics and bacon. Fry for several minutes, until the onions and bacon soften and color. Add the white wine, then place the seared legs on top of the aromatic base. Introduce the stock so the turkey legs are partially submerged, then carefully stir in the mustard and creme fraiche. Cover the pan with foil and cook in the oven for one hour, or until the turkey legs can bend in half with ease.

Pro Tip: While that's cooking, put the potatoes in a pot of salted boiling water and cook for until tender, until easily pierced with a skewer.

In another saucepan, melt two tablespoons of the butter, then add the garlic for until aromatic. Stir in the shredded savoy and cook on a simmer, mixing from time to time, for 10 to 15 minutes, until soft. Adjust the seasoning, then set aside.

In the meantime, in a pan, heat the milk gently and the remaining butter. Drain the cooked potatoes, then return them to their pan. Puree the potatoes with the creamy liquid until smooth, then add the cabbage and mix it in thoroughly. Add final salt and pepper, and reheat gently before serving.

Once the turkey is cooked, plate alongside the colcannon and the aromatics and rich sauce from the pan.