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At our kitchen, we often braise drumsticks, since every step can be done beforehand. For the festive season, the same technique is perfect on the holiday bird's legs – it offers a superb approach for serving them. Accompany it with colcannon, although fluffy rice, steamed baby potatoes or oven-roasted carrots are also excellent.

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

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 a mild cooking 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, diced
• 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 Mashed Potatoes with Cabbage:

• 500g large floury potatoes like Russets, 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

Preheat your oven to 200C (180C fan)/390F/gas 6. Add a generous splash of neutral oil in a large, deep pan. Liberally salt and pepper the drumsticks, then lay them in the pan and brown, turning once, until beautifully seared on both sides. Take the turkey out to a plate, then remove the fat.

Melt the butter in the pan, and then incorporate the chopped garlic, shallots, diced bacon and sage leaves. Sauté over medium-high heat five to 10 minutes, until the aromatics soften and color. Deglaze with the wine, then place the seared legs on top of the vegetables. Add enough chicken stock so the turkey legs are covered halfway, then carefully stir in the mustard and creme fraiche. Place a foil lid on the pan and roast for an hour, or until the turkey legs can bend in half with ease.

Chef's Note: At the same time, put the potatoes in a pan of boiling water and cook for around 20 minutes, until soft when tested with a skewer.

Using a separate skillet, warm a portion of the butter, then sauté the garlic for a couple of minutes. Add the cabbage and cook on a simmer, stirring occasionally, for 10-15 minutes, until wilted. Adjust the seasoning, then keep warm.

In the meantime, in a pan, heat the milk gently and the remaining butter. Strain the softened potatoes, then put them back in the hot pot. Puree the potatoes with the warm milk and butter until smooth, then incorporate the greens and stir it through. Season again to taste, and hold over low heat before serving.

Once the turkey is cooked, dish up with the creamy potato side and the cooking liquid from the pan.