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At our kitchen, we often braise drumsticks, as all the preparation can be done in advance. For the festive season, this method works wonderfully on the holiday bird's legs – it’s a lovely way to eat them. Pair it with creamy mashed potatoes with cabbage, although basmati rice, boiled new potatoes or oven-roasted carrots make fine alternatives.

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

You can readily increase the portions for a larger gathering – simply require a bigger pot.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Main Dish:

• 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 finely chopped
• 2 shallots, peeled and quartered
• 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 Colcannon:

• 500g large floury potatoes such as Maris Piper, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and diced
• ½ savoy cabbage, thinly sliced
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Cooking Instructions

Heat 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 place them in the hot oil and brown, turning once, until nicely coloured on both sides. Remove the legs to a plate, then remove the excess oil.

Melt the butter in the pan, then add the garlic, shallots, bacon and sage. Cook on a medium-high heat until fragrant, until the onions and bacon begin to brown. Add the white wine, then lay the turkey legs on top of the mixture. Introduce the stock so the turkey legs are covered halfway, then whisk in the dijon and creamy element. Seal the pan tightly with foil and cook in the oven for an hour, or until the turkey legs can bend in half with ease.

Key Point: Meanwhile, put the potatoes in a pan of boiling water and cook for 20 minutes, until tender when pricked with a fork.

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

Using another small pot, heat the milk gently and the remaining butter. Drain the cooked potatoes, then return them to their pan. Crush the potatoes with the heated dairy mixture until creamy, then add the cabbage and combine well. Add final salt and pepper, and keep warm before serving.

When the braising is complete, plate alongside the creamy potato side and the vegetables and juices from the pan.