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At our kitchen, regularly slow-cook chicken and rabbit legs, as every step is completed ahead of time. During the holidays, I often employ on the holiday bird's legs – it offers a superb approach to eat them. Accompany it with creamy mashed potatoes with cabbage, although steamed rice, boiled new potatoes or caramelized carrots make fine alternatives.

Simmered Drumsticks with A Creamy Herb Sauce, and Colcannon

The recipe is easily doubled to feed more people – you’ll just need a larger pan.

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 finely chopped
• 2 shallots, peeled and sliced
• 5 slices streaky bacon, diced
• 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 like Russets, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and minced
• 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 large, deep pan. Pat the turkey legs dry and season, then add them to the pan and brown, turning once, until beautifully seared on both sides. Transfer the legs to a plate, then remove the fat.

Place the butter in the pan, followed by the aromatics and bacon. Fry for five to 10 minutes, until the onions and bacon soften and color. Add the white wine, then return the turkey on top of the mixture. Add enough chicken stock so the turkey legs are covered halfway, then gently mix in the mustard and creme fraiche. Place a foil lid on the pan and roast for an hour, or until the turkey legs are completely cooked through.

Chef's Note: At the same time, add the peeled potatoes in a large saucepan of water and cook for until tender, until tender when pricked with a skewer.

Using a separate skillet, melt two tablespoons of the butter, then cook the diced garlic for two minutes. Incorporate the sliced cabbage and cook on a simmer, stirring occasionally, for 10 to 15 minutes, until wilted. Add salt and pepper, then remove from the heat.

In a third saucepan, combine the milk and the remaining butter. Drain the cooked potatoes, then return them to their pan. Crush the potatoes with the heated dairy mixture until lump-free, then add the cabbage and combine well. Adjust the seasoning once more, and keep warm before serving.

After the hour is up, dish up with the creamy potato side and the cooking liquid from the pan.