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In our culinary practice, regularly simmer poultry and game legs, since every step is finished ahead of time. For the festive season, I often employ on the holiday bird's legs – it’s a lovely way for serving them. Serve with buttery potato and greens, although fluffy rice, steamed baby potatoes or oven-roasted carrots make fine alternatives.

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

The recipe is easily doubled to feed more people – simply require an enlarged cooking vessel.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Braised Legs:

• 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 halved
• 5 slices streaky bacon, diced
• 8 sage leaves fresh is best
• 70ml white wine like Sauvignon Blanc
• 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 such as Maris Piper, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and minced
• ½ savoy cabbage, thinly sliced
• 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 sunflower oil in a oven-safe pan. Liberally salt and pepper the drumsticks, then lay them in the pan and sear, cooking on both sides, until beautifully seared on both sides. Take the turkey out to a plate, then remove the excess oil.

Melt the butter in the pan, and then incorporate the aromatics and bacon. Sauté over medium-high heat until fragrant, until the onions and bacon soften and color. Add the white wine, then place the seared legs on top of the aromatic base. Add enough chicken stock so the turkey legs are partially submerged, then gently mix in the mustard and creme fraiche. Seal the pan tightly with foil and cook in the oven for about 60 minutes, or until the turkey legs can bend in half with ease.

Chef's Note: While that's cooking, put the potatoes in a large saucepan of water and cook for around 20 minutes, until easily pierced with a fork.

In another saucepan, melt two tablespoons of the butter, then add the garlic for a couple of minutes. Add the cabbage and cook on a gentle heat, stirring occasionally, for 10-15 minutes, until tender. Add salt and pepper, then keep warm.

In a third saucepan, warm the milk and the remaining butter. Drain the cooked potatoes, then mash them in the same pot. Crush the potatoes with the heated dairy mixture until creamy, then fold in the cooked cabbage and stir it through. Season again to taste, and reheat gently before serving.

Once the turkey is cooked, serve with the colcannon and the vegetables and juices from the pan.