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In our culinary practice, we often slow-cook chicken and rabbit legs, because all the preparation can be done in advance. For the festive season, the same technique is perfect on the holiday bird's legs – it’s a lovely way to enjoy them. Pair it with creamy mashed potatoes with cabbage, though basmati rice, simple boiled potatoes or roast carrots are also excellent.

Simmered Drumsticks with Herbs, Mustard & Cream, and Colcannon

You can readily increase the portions for extra guests – all you need is a larger pan.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Braised Legs:

• 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 halved
• 5 slices streaky bacon, chopped
• 8 sage leaves fresh is best
• 70ml white wine a dry variety
• 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, shredded
• 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 large, deep pan. Pat the turkey legs dry and season, then lay them in the pan and brown, cooking on both sides, until golden brown on both sides. Take the turkey out to a plate, then carefully tip out and dispose of the excess oil.

Add the butter in the pan, followed by the chopped garlic, shallots, diced bacon and sage leaves. Fry for until fragrant, until the onions and bacon begin to brown. Add the white wine, then lay the turkey legs on top of the mixture. Add enough chicken stock so the turkey legs are halfway immersed, then carefully stir in the mustard and creme fraiche. Cover the pan with foil and cook in the oven for one hour, or until the turkey legs are completely cooked through.

Key Point: While that's cooking, place the potato chunks in a large saucepan of water and cook for 20 minutes, until easily pierced with a skewer.

Using a separate skillet, heat a couple of spoonfuls of the butter, then add the garlic for two minutes. Stir in the shredded savoy and cook on a gentle heat, stirring occasionally, for 10 to 15 minutes, until tender. Adjust the seasoning, then set aside.

Using another small pot, warm the milk and the rest of the butter. Strain the softened potatoes, then put them back in the hot pot. Mash the potatoes with the heated dairy mixture until lump-free, then incorporate the greens and combine well. Season again to taste, and keep warm before serving.

After the hour is up, serve with the creamy potato side and the aromatics and rich sauce from the pan.