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When we cook, regularly braise chicken and rabbit legs, because the entire process is completed in advance. During the holidays, the same technique is perfect on the holiday bird's legs – this creates a delicious method to enjoy them. Pair it with buttery potato and greens, though basmati rice, boiled new potatoes or roast carrots would also go great.

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

The recipe is easily doubled for extra guests – you’ll just need a larger pan.

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 finely chopped
• 2 shallots, peeled and halved
• 5 slices streaky bacon, diced
• 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 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, thinly sliced
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Directions

Heat the oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of sunflower oil in a oven-safe pan. Season the turkey legs, then add them to the pan and brown, flipping once, until nicely coloured on both sides. Take the turkey out to a plate, then pour out and discard the excess oil.

Melt the butter in the pan, and then incorporate the aromatics and bacon. Sauté over medium-high heat until fragrant, until the aromatics soften and color. Pour in the wine, then lay the turkey legs on top of the vegetables. Pour in the stock so the turkey legs are partially submerged, then whisk in the dijon and creamy element. Seal the pan tightly with foil and roast for about 60 minutes, or until the turkey legs can bend in half with ease.

Key Point: At the same time, add the peeled potatoes in a pan of boiling water and cook for 20 minutes, until tender when pricked with a skewer.

Using a separate skillet, warm a portion of the butter, then sauté the garlic for until aromatic. Incorporate the sliced cabbage and cook on a gentle heat, stirring occasionally, for 10-15 minutes, until soft. Season, then keep warm.

In the meantime, in a pan, heat the milk gently and the rest of the butter. Strain the softened potatoes, then mash them in the same pot. Puree the potatoes with the warm milk and butter until creamy, then add the cabbage and stir it through. Add final salt and pepper, and keep warm before serving.

When the braising is complete, dish up with the colcannon and the cooking liquid from the pan.