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In our culinary practice, regularly braise chicken and rabbit legs, because the entire process is completed in advance. For Christmas, this method works wonderfully on the holiday bird's legs – this creates a delicious method for serving them. Serve with creamy mashed potatoes with cabbage, but fluffy rice, boiled new potatoes or roast carrots make fine alternatives.

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

You can readily increase the portions for a larger gathering – simply require an enlarged cooking vessel.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Main Dish:

• 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 minced
• 2 shallots, peeled and halved
• 5 slices streaky bacon, diced
• 8 sage leaves preferably fresh
• 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 minced
• ½ savoy cabbage, finely chopped
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Method

Set the 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 place them in the hot oil and sear, cooking on both sides, until nicely coloured on both sides. Transfer the legs to a plate, then remove the excess oil.

Place the butter in the pan, then add the chopped garlic, shallots, diced bacon and sage leaves. Sauté over medium-high heat five to 10 minutes, until the shallots and bacon take on some colour. Add the white wine, then lay the turkey legs on top of the aromatic base. Pour in the stock so the turkey legs are partially submerged, then gently mix in the dijon and creamy element. Cover the pan with foil and bake for an hour, or until the turkey legs are fall-off-the-bone tender.

Key Point: Meanwhile, add the peeled potatoes in a large saucepan of water and cook for 20 minutes, until easily pierced with a skewer.

Using a separate skillet, melt two tablespoons of the butter, then add the garlic for a couple of minutes. Stir in the shredded savoy and cook on a gentle heat, stirring occasionally, for 10 to 15 minutes, until wilted. Add salt and pepper, then remove from the heat.

In the meantime, in a pan, warm the milk and the rest of the butter. Once the potatoes are done, drain them, then mash them in the same pot. Crush the potatoes with the warm milk and butter until creamy, then add the cabbage and stir it through. Adjust the seasoning once more, and hold over low heat before serving.

When the braising is complete, dish up with the colcannon and the vegetables and juices from the pan.