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At our kitchen, regularly simmer chicken and rabbit legs, since the entire process can be done in advance. For the festive season, the same technique is perfect on the holiday bird's legs – it offers a superb approach to eat them. Pair it with creamy mashed potatoes with cabbage, although fluffy rice, simple boiled potatoes or roast carrots are also excellent.

Simmered Drumsticks with Herbs, Mustard & Cream, and Colcannon

This can easily be scaled up for a larger gathering – simply require a larger pan.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Turkey:

• 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 diced
• 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 Potato Side:

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

Directions

Preheat your oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of sunflower oil in a large, deep skillet. Season the turkey legs, then place them in the hot oil and fry, turning once, until golden brown on both sides. Take the turkey out to a plate, then remove the excess oil.

Place the butter in the pan, followed by the aromatics and bacon. Sauté over medium-high heat five to 10 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 halfway immersed, then gently mix in the mustard and creme fraiche. Cover the pan with foil and roast for an hour, or until the turkey legs are completely cooked through.

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

In another saucepan, 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. Season, then keep warm.

In a third saucepan, warm the milk and the rest of the butter. Strain the softened potatoes, then put them back in the hot pot. Mash the potatoes with the heated dairy mixture until lump-free, then fold in the cooked cabbage and combine well. Season again to taste, and hold over low heat before serving.

When the braising is complete, dish up with the colcannon and the cooking liquid from the pan.