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In our culinary practice, frequently simmer chicken and rabbit legs, because every step can be done in advance. During the holidays, this method works wonderfully on the holiday bird's legs – it’s a lovely way to eat them. Serve with buttery potato and greens, though basmati rice, boiled new potatoes or roast carrots would also go great.

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

The recipe is easily doubled to feed more people – you’ll just need 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 quartered
• 5 slices streaky bacon, cut into pieces
• 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 chopped
• ½ savoy cabbage, finely chopped
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Cooking Instructions

Set the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of sunflower oil in a oven-safe pan. Season the turkey legs, then place them in the hot oil and fry, cooking on both sides, until golden brown on both sides. Remove the legs to a plate, then pour out and discard the excess oil.

Place the butter in the pan, and then incorporate the aromatics and bacon. Sauté over medium-high heat five to 10 minutes, until the aromatics take on some colour. Pour in the wine, then place the seared legs on top of the mixture. Add enough chicken 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 are completely cooked through.

Chef's Note: Meanwhile, put the potatoes in a pot of salted boiling water and cook for around 20 minutes, until soft when tested with a sharp knife.

In another saucepan, melt two tablespoons of the butter, then cook the diced garlic for a couple of minutes. Stir in the shredded savoy and cook on a gentle heat, mixing from time to time, for 10-15 minutes, until soft. Add salt and pepper, then remove from the heat.

Using another small pot, combine the milk and the rest of the butter. Once the potatoes are done, drain them, 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 stir it through. Add final salt and pepper, and reheat gently before serving.

After the hour is up, serve with the colcannon and the vegetables and juices from the pan.