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In our culinary practice, we often braise chicken and rabbit legs, because every step is finished beforehand. For Christmas, I often employ on the holiday bird's legs – it offers a superb approach to enjoy them. Accompany it with creamy mashed potatoes with cabbage, though steamed rice, simple boiled potatoes or caramelized carrots are also excellent.

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

You can readily increase the portions for a larger gathering – all you need is a bigger pot.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Turkey:

• 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, cut into pieces
• 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 chopped
• ½ savoy cabbage, thinly sliced
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Directions

Heat the oven to 200C (180C fan)/390F/gas 6. Add a generous splash of sunflower oil in a large, deep cast-iron frying pan. Season the turkey legs, then add them to the pan and fry, turning once, until beautifully seared on both sides. Remove the legs to a plate, then carefully tip out and dispose of the cooking fat.

Place the butter in the pan, followed by the chopped garlic, shallots, diced bacon and sage leaves. Cook on a medium-high heat until fragrant, until the onions and bacon begin to brown. Deglaze with the wine, then lay the turkey legs on top of the vegetables. Pour in the stock so the turkey legs are covered halfway, then gently mix in the dijon and creamy element. Seal the pan tightly with foil and roast for about 60 minutes, or until the turkey legs are completely cooked through.

Chef's Note: Meanwhile, place the potato chunks in a pot of salted boiling water and cook for until tender, until soft when tested with a sharp knife.

Meanwhile, in a second pan, melt two tablespoons of the butter, then cook the diced garlic for two minutes. Stir in the shredded savoy and cook on a simmer, mixing from time to time, for 10 to 15 minutes, until tender. Adjust the seasoning, then remove from the heat.

In a third saucepan, combine the milk and the leftover 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 combine well. Add final salt and pepper, and hold over low heat before serving.

After the hour is up, plate alongside the creamy potato side and the aromatics and rich sauce from the pan.