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When we cook, we often braise poultry and game legs, since the entire process is finished beforehand. For Christmas, this method works wonderfully on the holiday bird's legs – this creates a delicious method for serving them. Pair it with buttery potato and greens, though fluffy rice, boiled new potatoes or roast carrots make fine alternatives.

Simmered Drumsticks with Sage, Mustard and Creme Fraiche, and Colcannon

This can easily be scaled up to feed more people – you’ll just need an enlarged cooking vessel.

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

Method

Heat the oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of sunflower oil in a 23cm wide x 7cm high skillet. Season the turkey legs, then add them to the pan and brown, turning once, until golden brown on both sides. Remove the legs to a plate, then pour out and discard the excess oil.

Melt the butter in the pan, and then incorporate the aromatics and bacon. Fry for five to 10 minutes, until the onions and bacon begin to brown. Deglaze with the wine, then place the seared legs on top of the mixture. Add enough chicken stock so the turkey legs are covered halfway, then carefully stir in the dijon and creamy element. Place a foil lid on the pan and cook in the oven for about 60 minutes, or until the turkey legs are fall-off-the-bone tender.

Key Point: At the same time, place the potato chunks in a pot of salted boiling water and cook for until tender, until tender when pricked with a fork.

Meanwhile, in a second pan, warm a portion of the butter, then sauté the garlic for two minutes. Incorporate the sliced cabbage and cook on a gentle heat, mixing from time to time, for 10 to 15 minutes, until tender. Add salt and pepper, then keep warm.

In a third saucepan, combine the milk and the remaining 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 incorporate the greens and mix it in thoroughly. Add final salt and pepper, and reheat gently before serving.

After the hour is up, dish up with the colcannon and the cooking liquid from the pan.