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At our kitchen, we often simmer drumsticks, because the entire process can be done beforehand. For Christmas, I often employ on the holiday bird's legs – this creates a delicious method to enjoy them. Serve with colcannon, though steamed rice, simple boiled potatoes or caramelized carrots are also excellent.

Simmered Drumsticks with Sage, Mustard and Creme Fraiche, and Colcannon

You can readily increase the portions to feed more people – 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, cut into pieces
• 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 Mashed Potatoes with Cabbage:

• 500g large floury potatoes like Russets, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and diced
• ½ savoy cabbage, shredded
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Directions

Heat the oven to 200C (180C fan)/390F/gas 6. Add a generous splash of neutral oil in a large, deep cast-iron frying pan. Season the turkey legs, then add them to the pan and fry, turning once, until nicely coloured on both sides. Transfer the legs to a plate, then pour out and discard the cooking fat.

Melt the butter in the pan, then add the chopped garlic, shallots, diced bacon and sage leaves. Sauté over medium-high heat several minutes, until the aromatics begin to brown. Pour in the wine, then lay the turkey legs on top of the mixture. Pour in the stock so the turkey legs are partially submerged, then whisk in the mustard and creme fraiche. Place a foil lid on the pan and bake for an hour, or until the turkey legs are completely cooked through.

Pro Tip: While that's cooking, put the potatoes in a pan of boiling water and cook for around 20 minutes, until easily pierced with a skewer.

Using a separate skillet, warm a portion of the butter, then sauté the garlic for two minutes. Incorporate the sliced cabbage and cook on a gentle heat, tossing now and then, for 10 to 15 minutes, until wilted. Adjust the seasoning, then remove from the heat.

In the meantime, in a pan, combine the milk and the remaining butter. Drain the cooked potatoes, then mash them in the same pot. Puree the potatoes with the heated dairy mixture until creamy, then fold in the cooked cabbage and stir it through. Add final salt and pepper, and reheat gently before serving.

When the braising is complete, serve with the creamy potato side and the cooking liquid from the pan.