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At our kitchen, regularly simmer drumsticks, because all the preparation is completed beforehand. During the holidays, I often employ on the holiday bird's legs – it offers a superb approach to enjoy them. Serve with buttery potato and greens, although fluffy rice, steamed baby potatoes or roast carrots would also go great.

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

This can easily be scaled up to feed more people – 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, chopped
• 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 Potato Side:

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

Cooking Instructions

Set the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of neutral oil in a large, deep skillet. Season the turkey legs, then add them to the pan and brown, flipping once, until nicely coloured on both sides. Remove the legs to a plate, then remove the fat.

Melt the butter in the pan, and then incorporate the garlic, shallots, bacon and sage. Cook on a medium-high heat several minutes, until the shallots and bacon soften and color. Pour in the wine, then lay the turkey legs on top of the mixture. Introduce the stock so the turkey legs are halfway immersed, then carefully stir in the mustard and creme fraiche. Cover the pan with foil and bake for an hour, or until the turkey legs are completely cooked through.

Chef's Note: Meanwhile, put the potatoes in a large saucepan of water and cook for around 20 minutes, until easily pierced with a fork.

Using a separate skillet, melt two tablespoons of the butter, then sauté the garlic for a couple of minutes. Stir in the shredded savoy and cook on a simmer, mixing from time to time, for 10-15 minutes, until tender. Season, then keep warm.

Using another small pot, warm the milk and the rest of the butter. Once the potatoes are done, drain them, then mash them in the same pot. Mash the potatoes with the warm milk and butter until smooth, then add the cabbage and combine well. Add final salt and pepper, and reheat gently before serving.

Once the turkey is cooked, serve with the colcannon and the cooking liquid from the pan.