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At our kitchen, we often braise drumsticks, because all the preparation can be done ahead of time. For Christmas, I often employ on the holiday bird's legs – it’s a lovely way to enjoy them. Pair it with colcannon, although steamed rice, boiled new potatoes or oven-roasted carrots make fine alternatives.

Simmered Drumsticks with Herbs, Mustard & Cream, and Creamy Potato & Cabbage

The recipe is easily doubled for a larger gathering – simply require a larger pan.

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 finely chopped
• 2 shallots, peeled and sliced
• 5 slices streaky bacon, cut into pieces
• 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 Potato Side:

• 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, shredded
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Method

Preheat your oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of neutral oil in a 23cm wide x 7cm high pan. Liberally salt and pepper the drumsticks, then lay them in the pan and sear, cooking on both sides, until golden brown on both sides. Take the turkey out to a plate, then pour out and discard the fat.

Melt the butter in the pan, and then incorporate the aromatics and bacon. Cook on a medium-high heat until fragrant, until the aromatics soften and color. Deglaze with the wine, then return the turkey on top of the mixture. Add enough chicken stock so the turkey legs are halfway immersed, then whisk in the dijon and creamy element. Seal the pan tightly with foil and cook in the oven for an hour, or until the turkey legs are fall-off-the-bone tender.

Key Point: While that's cooking, add the peeled potatoes in a pot of salted boiling water and cook for until tender, until easily pierced with a fork.

In another saucepan, warm a portion of the butter, then sauté the garlic for a couple of minutes. Incorporate the sliced cabbage and cook on a simmer, tossing now and then, for until softened, until wilted. Add salt and pepper, then set aside.

Using another small pot, heat the milk gently and the leftover butter. Strain the softened potatoes, then mash them in the same pot. Puree the potatoes with the creamy liquid until creamy, then incorporate the greens and combine well. Season again to taste, and reheat gently before serving.

After the hour is up, plate alongside the colcannon and the cooking liquid from the pan.