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In our culinary practice, frequently slow-cook poultry and game legs, because the entire process can be done beforehand. During the holidays, the same technique is perfect on the holiday bird's legs – this creates a delicious method for serving them. Accompany it with creamy mashed potatoes with cabbage, though steamed rice, boiled new potatoes or roast carrots would also go great.

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

You can readily increase the portions for a larger gathering – you’ll just need a larger pan.

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

Directions

Preheat your 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. Season the turkey legs, then lay them in the pan and sear, turning once, until beautifully seared on both sides. Remove the legs to a plate, then pour out and discard the excess oil.

Place the butter in the pan, then add the aromatics and bacon. Sauté over medium-high heat several minutes, until the shallots and bacon soften and color. Pour in the wine, then lay the turkey legs on top of the aromatic base. Pour in the stock so the turkey legs are covered halfway, then carefully stir in the dijon and creamy element. Cover the pan with foil and bake for an hour, or until the turkey legs are fall-off-the-bone tender.

Pro Tip: Meanwhile, put the potatoes in a pan of boiling water and cook for 20 minutes, until easily pierced with a sharp knife.

In another saucepan, warm a portion of the butter, then sauté the garlic for a couple of minutes. Add the cabbage and cook on a gentle heat, mixing from time to time, for 10 to 15 minutes, until tender. Add salt and pepper, then keep warm.

Using another small pot, warm the milk and the leftover butter. Strain the softened potatoes, then mash them in the same pot. Crush the potatoes with the heated dairy mixture until lump-free, then incorporate the greens and mix it in thoroughly. Season again to taste, and keep warm before serving.

When the braising is complete, serve with the colcannon and the aromatics and rich sauce from the pan.