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At our kitchen, we often simmer poultry and game legs, because the entire process is completed ahead of time. For the festive season, this method works wonderfully on the holiday bird's legs – it offers a superb approach to enjoy them. Serve with buttery potato and greens, though basmati rice, simple boiled potatoes or caramelized carrots are also excellent.

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

You can readily increase the portions for extra guests – simply require a bigger pot.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Turkey:

• 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, chopped
• 8 sage leaves preferably fresh
• 70ml white wine a dry variety
• 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, thinly sliced
• 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 23cm wide x 7cm high cast-iron frying pan. Season the turkey legs, then add them to the pan and brown, cooking on both sides, until beautifully seared on both sides. Take the turkey out to a plate, then remove the excess oil.

Melt the butter in the pan, and then incorporate the aromatics and bacon. Sauté over medium-high heat several minutes, until the onions and bacon begin to brown. Pour in the wine, then lay the turkey legs on top of the aromatic base. 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 bake for one hour, or until the turkey legs can bend in half with ease.

Chef's Note: While that's cooking, add the peeled potatoes in a pan of boiling water and cook for 20 minutes, until easily pierced with a sharp knife.

In another saucepan, warm a portion of the butter, then sauté the garlic for two minutes. Stir in the shredded savoy and cook on a simmer, tossing now and then, for 10-15 minutes, until soft. Season, then keep warm.

In a third saucepan, combine the milk and the leftover butter. Strain the softened potatoes, then put them back in the hot pot. Mash the potatoes with the warm milk and butter until creamy, then incorporate the greens and combine well. Season again to taste, and keep warm before serving.

When the braising is complete, serve with the colcannon and the cooking liquid from the pan.