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At our kitchen, frequently slow-cook chicken and rabbit legs, because the entire process is completed in advance. During the holidays, the same technique is perfect for turkey legs – it’s a lovely way for serving them. Accompany it with buttery potato and greens, but fluffy rice, simple boiled potatoes or roast carrots make fine alternatives.

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

You can readily increase the portions for extra guests – simply require a bigger pot.

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, 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 Mashed Potatoes with Cabbage:

• 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, finely chopped
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Directions

Heat the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of neutral oil in a oven-safe pan. Pat the turkey legs dry and season, then add them to the pan and brown, cooking on both sides, until beautifully seared on both sides. Remove the legs to a plate, then remove the cooking fat.

Add the butter in the pan, followed by the aromatics and bacon. Sauté over medium-high heat five to 10 minutes, until the aromatics take on some colour. Add the white wine, then lay the turkey legs on top of the aromatic base. Introduce the stock so the turkey legs are covered halfway, then whisk in the mustard and creme fraiche. Cover the pan with foil and roast for an hour, or until the turkey legs are fall-off-the-bone tender.

Key Point: Meanwhile, put the potatoes in a pot of salted boiling water and cook for 20 minutes, until soft when tested with a sharp knife.

Using a separate skillet, heat a couple of spoonfuls of the butter, then add the garlic for two minutes. Add the cabbage and cook on a gentle heat, tossing now and then, for until softened, until soft. Season, then remove from the heat.

In the meantime, in a pan, heat the milk gently and the leftover butter. Strain the softened potatoes, then put them back in the hot pot. Mash the potatoes with the warm milk and butter until smooth, then add the cabbage and stir it through. Adjust the seasoning once more, and keep warm before serving.

When the braising is complete, plate alongside the colcannon and the vegetables and juices from the pan.