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At our kitchen, frequently slow-cook poultry and game legs, since all the preparation is finished ahead of time. For Christmas, this method works wonderfully on the holiday bird's legs – it offers a superb approach for serving them. Serve with creamy mashed potatoes with cabbage, but fluffy rice, steamed baby potatoes or oven-roasted carrots would also go great.

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

This can easily be scaled up for a larger gathering – all you need is a larger pan.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Main Dish:

• Sunflower oil or another neutral 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 sliced
• 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 Potato Side:

• 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, finely chopped
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Method

Heat the oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of sunflower oil in a large, deep 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. Transfer the legs to a plate, then pour out and discard the cooking fat.

Add the butter in the pan, then add the aromatics and bacon. Fry for several minutes, until the aromatics take on some colour. Deglaze with the wine, then place the seared legs on top of the mixture. Introduce the stock so the turkey legs are halfway immersed, then gently mix in the mustard and creme fraiche. Cover the pan with foil and roast for about 60 minutes, or until the turkey legs are fall-off-the-bone tender.

Chef's Note: While that's cooking, put the potatoes in a pot of salted boiling water and cook for 20 minutes, until soft when tested with a sharp knife.

In another saucepan, warm a portion of the butter, then sauté the garlic for two minutes. Add the cabbage and cook on a low heat, stirring occasionally, for 10-15 minutes, until soft. Adjust the seasoning, then set aside.

Using another small pot, warm the milk and the rest of the butter. Drain the cooked potatoes, then put them back in the hot pot. Puree the potatoes with the creamy liquid until creamy, then incorporate the greens and stir it through. Adjust the seasoning once more, and reheat gently before serving.

After the hour is up, serve with the colcannon and the vegetables and juices from the pan.