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At our kitchen, regularly braise poultry and game legs, as all the preparation can be done in advance. For Christmas, this method works wonderfully on the holiday bird's legs – it’s a lovely way to enjoy them. Accompany it with buttery potato and greens, though basmati rice, steamed baby potatoes or roast carrots make fine alternatives.

Simmered Drumsticks with A Creamy Herb Sauce, and Creamy Potato & Cabbage

You can readily increase the portions to feed more people – simply require a bigger pot.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Turkey:

• 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 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 Colcannon:

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

Cooking Instructions

Heat the oven to 200C (180C fan)/390F/gas 6. Add a generous splash of sunflower oil in a 23cm wide x 7cm high skillet. Liberally salt and pepper the drumsticks, then add them to the pan and fry, turning once, until nicely coloured 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, and then incorporate the garlic, shallots, bacon and sage. Fry for until fragrant, until the aromatics begin to brown. Deglaze with the wine, then lay the turkey legs on top of the aromatic base. Pour in the stock so the turkey legs are halfway immersed, then gently mix in the dijon and creamy element. Seal the pan tightly with foil and bake for about 60 minutes, or until the turkey legs can bend in half with ease.

Chef's Note: At the same time, add the peeled potatoes in a large saucepan of water and cook for around 20 minutes, until easily pierced with a fork.

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 gentle heat, mixing from time to time, for until softened, until wilted. Season, then set aside.

Using another small pot, combine the milk and the rest of the butter. Once the potatoes are done, drain them, then put them back in the hot pot. Crush the potatoes with the warm milk and butter until lump-free, then add the cabbage and mix it in thoroughly. Adjust the seasoning once more, and hold over low heat before serving.

Once the turkey is cooked, serve with the creamy potato side and the aromatics and rich sauce from the pan.