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In our culinary practice, frequently braise poultry and game legs, because all the preparation is completed beforehand. For the festive season, the same technique is perfect on the holiday bird's legs – it offers a superb approach to eat them. Accompany it with buttery potato and greens, although steamed rice, boiled new potatoes or roast carrots are also excellent.

Simmered Drumsticks with Herbs, Mustard & Cream, and Colcannon

The recipe is easily doubled for a larger gathering – all you need is 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 minced
• 2 shallots, peeled and halved
• 5 slices streaky bacon, cut into pieces
• 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, finely chopped
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Directions

Set the oven to 200C (180C fan)/390F/gas 6. Add a generous splash of sunflower oil in a oven-safe skillet. Pat the turkey legs dry and season, then lay them in the pan and brown, turning once, until beautifully seared on both sides. Take the turkey out to a plate, then pour out and discard the cooking fat.

Place the butter in the pan, followed by the chopped garlic, shallots, diced bacon and sage leaves. Fry for several minutes, until the onions and bacon begin to brown. Pour in the wine, then lay the turkey legs on top of the aromatic base. Introduce the stock so the turkey legs are halfway immersed, then gently mix in the mustard and creme fraiche. Place a foil lid on the pan and roast for about 60 minutes, or until the turkey legs can bend in half with ease.

Key Point: At the same time, place the potato chunks in a large saucepan of water and cook for around 20 minutes, until soft when tested with a sharp knife.

Using a separate skillet, melt two tablespoons of the butter, then cook the diced garlic for until aromatic. Add the cabbage and cook on a low heat, stirring occasionally, for 10-15 minutes, until tender. Season, then remove from the heat.

In a third saucepan, warm the milk and the rest of the butter. Strain the softened potatoes, then return them to their pan. Crush the potatoes with the creamy liquid until smooth, then fold in the cooked cabbage and stir it through. Season again to taste, and reheat gently before serving.

After the hour is up, dish up with the colcannon and the cooking liquid from the pan.