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In our culinary practice, frequently slow-cook poultry and game legs, since the entire process can be done beforehand. For Christmas, this method works wonderfully for turkey legs – this creates a delicious method for serving them. Accompany it with buttery potato and greens, though steamed rice, steamed baby potatoes or oven-roasted carrots would also go great.

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

This can easily be scaled up for extra guests – all you need is an enlarged cooking vessel.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Braised Legs:

• 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 diced
• 2 shallots, peeled and quartered
• 5 slices streaky bacon, chopped
• 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, shredded
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Method

Heat the oven to 200C (180C fan)/390F/gas 6. Add a generous splash of neutral oil in a 23cm wide x 7cm high cast-iron frying pan. Pat the turkey legs dry and season, then add them to the pan and sear, flipping once, until beautifully seared on both sides. Remove the legs to a plate, then carefully tip out and dispose of the fat.

Place the butter in the pan, and then incorporate the garlic, shallots, bacon and sage. Sauté over medium-high heat several minutes, until the shallots and bacon soften and color. Pour in the wine, then place the seared legs on top of the mixture. Pour in the stock so the turkey legs are covered halfway, then gently mix in the mustard and creme fraiche. Cover the pan with foil and bake for one hour, or until the turkey legs are fall-off-the-bone tender.

Chef's Note: While that's cooking, place the potato chunks in a large saucepan of water and cook for 20 minutes, until tender when pricked with a sharp knife.

Using a separate skillet, melt two tablespoons 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 10-15 minutes, until wilted. Adjust the seasoning, then set aside.

Using another small pot, warm the milk and the remaining butter. Drain the cooked potatoes, then return them to their pan. Mash 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, serve with the creamy potato side and the vegetables and juices from the pan.