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In our culinary practice, we often braise chicken and rabbit legs, because every step is completed beforehand. During the holidays, I often employ on the holiday bird's legs – it offers a superb approach to eat them. Accompany it with creamy mashed potatoes with cabbage, but basmati rice, boiled new potatoes or roast carrots are also excellent.

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

This can easily be scaled up 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 minced
• 2 shallots, peeled and sliced
• 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

Directions

Preheat your oven to 200C (180C fan)/390F/gas 6. Add a generous splash of sunflower oil in a oven-safe cast-iron frying pan. Season the turkey legs, then add them to the pan and fry, turning once, until nicely coloured on both sides. Take the turkey out to a plate, then remove the excess oil.

Add the butter in the pan, followed by the aromatics and bacon. Sauté over medium-high heat until fragrant, until the shallots and bacon begin to brown. Deglaze with the wine, then lay the turkey legs on top of the vegetables. Introduce the stock so the turkey legs are halfway immersed, then gently mix in the mustard and creme fraiche. Seal the pan tightly with foil and roast for an hour, or until the turkey legs are fall-off-the-bone tender.

Pro Tip: Meanwhile, add the peeled potatoes in a pan of boiling water and cook for until tender, until soft when tested with a sharp knife.

Meanwhile, in a second pan, melt two tablespoons of the butter, then sauté the garlic for until aromatic. Add the cabbage and cook on a low heat, mixing from time to time, for 10-15 minutes, until soft. Adjust the seasoning, then set aside.

In the meantime, in a pan, warm the milk and the remaining butter. Once the potatoes are done, drain them, then return them to their pan. Mash the potatoes with the creamy liquid until smooth, then fold in the cooked cabbage and combine well. Season again to taste, and hold over low heat before serving.

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