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In our culinary practice, we often braise chicken and rabbit legs, because all the preparation is completed ahead of time. For the festive season, I often employ on the holiday bird's legs – it offers a superb approach to enjoy them. Accompany it with buttery potato and greens, but basmati rice, boiled new potatoes or caramelized carrots make fine alternatives.

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

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

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Main Dish:

• 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 quartered
• 5 slices streaky bacon, chopped
• 8 sage leaves fresh is best
• 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

Method

Set the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of neutral oil in a large, deep skillet. Pat the turkey legs dry and season, then add them to the pan and sear, flipping once, until golden brown on both sides. Remove the legs to a plate, then carefully tip out and dispose of the excess oil.

Add the butter in the pan, followed by the aromatics and bacon. Sauté over medium-high heat until fragrant, until the shallots and bacon soften and color. Add the white wine, then return the turkey on top of the mixture. Introduce the stock so the turkey legs are partially submerged, then carefully stir in the mustard and creme fraiche. Seal the pan tightly with foil and roast for one hour, 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 20 minutes, until tender when pricked with a fork.

Using a separate skillet, melt two tablespoons of the butter, then add the garlic for two minutes. Incorporate the sliced cabbage and cook on a simmer, tossing now and then, for 10 to 15 minutes, until soft. Season, then set aside.

In the meantime, in a pan, warm the milk and the leftover butter. Drain the cooked potatoes, then return them to their pan. Crush the potatoes with the heated dairy mixture until smooth, then incorporate the greens and combine well. Season again to taste, and keep warm before serving.

When the braising is complete, serve with the creamy potato side and the vegetables and juices from the pan.