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In our culinary practice, frequently slow-cook drumsticks, since every step is completed beforehand. For the festive season, I often employ on the holiday bird's legs – it offers a superb approach for serving them. Accompany it with buttery potato and greens, but basmati rice, simple boiled potatoes or caramelized carrots are also excellent.

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

This can easily be scaled up for extra guests – simply require a bigger pot.

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 finely chopped
• 2 shallots, peeled and quartered
• 5 slices streaky bacon, diced
• 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 minced
• ½ savoy cabbage, shredded
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Method

Set the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of neutral oil in a 23cm wide x 7cm high pan. Pat the turkey legs dry and season, then add them to the pan and sear, turning once, until beautifully seared on both sides. Take the turkey out to a plate, then pour out and discard the fat.

Place the butter in the pan, followed by the aromatics and bacon. Sauté over medium-high heat several minutes, until the onions and bacon begin to brown. Deglaze with the wine, then lay the turkey legs on top of the vegetables. Pour in the stock so the turkey legs are halfway immersed, then whisk in the dijon and creamy element. Seal the pan tightly with foil and bake for about 60 minutes, or until the turkey legs are fall-off-the-bone tender.

Chef's Note: Meanwhile, add the peeled potatoes in a pan of boiling water and cook for around 20 minutes, until tender when pricked with a fork.

Meanwhile, in a second pan, warm a portion of the butter, then cook the diced garlic for two minutes. Incorporate the sliced cabbage and cook on a gentle heat, mixing from time to time, for 10-15 minutes, until tender. Add salt and pepper, then remove from the heat.

In a third saucepan, heat the milk gently and the rest of the butter. Strain the softened potatoes, then put them back in the hot pot. Mash the potatoes with the creamy liquid until lump-free, then fold in the cooked cabbage and combine well. Adjust the seasoning once more, and hold over low heat before serving.

When the braising is complete, serve with the colcannon and the vegetables and juices from the pan.