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At our kitchen, regularly braise chicken and rabbit legs, because every step is finished ahead of time. For the festive season, I often employ for turkey legs – it offers a superb approach to enjoy them. Serve with buttery potato and greens, but fluffy rice, simple boiled potatoes or caramelized carrots make fine alternatives.

Simmered Drumsticks with Sage, Mustard and Creme Fraiche, and Creamy Potato & Cabbage

You can readily increase the portions to feed more people – all you need is 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 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 diced
• ½ savoy cabbage, thinly sliced
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Cooking Instructions

Set the oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of neutral oil in a 23cm wide x 7cm high cast-iron frying pan. Pat the turkey legs dry and season, then place them in the hot oil and sear, flipping once, until golden brown on both sides. Take the turkey out to a plate, then carefully tip out and dispose of the excess oil.

Place the butter in the pan, and then incorporate the aromatics and bacon. Fry for five to 10 minutes, until the aromatics begin to brown. Add the white wine, then place the seared legs on top of the mixture. Introduce the stock so the turkey legs are partially submerged, then whisk in the mustard and creme fraiche. Seal the pan tightly with foil and bake for an hour, or until the turkey legs are fall-off-the-bone tender.

Chef's Note: At the same time, put the potatoes in a large saucepan of water and cook for until tender, until soft when tested with a sharp knife.

Meanwhile, in a second pan, warm a portion of the butter, then sauté the garlic for two minutes. Incorporate the sliced cabbage and cook on a gentle heat, mixing from time to time, for 10 to 15 minutes, until tender. Add salt and pepper, then remove from the heat.

Using another small pot, combine the milk and the leftover butter. Once the potatoes are done, drain them, then return them to their pan. Mash the potatoes with the warm milk and butter until lump-free, then incorporate the greens and mix it in thoroughly. Adjust the seasoning once more, and hold over low heat before serving.

Once the turkey is cooked, dish up with the colcannon and the vegetables and juices from the pan.