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In our culinary practice, frequently braise drumsticks, because every step can be done in advance. 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, steamed baby potatoes or caramelized carrots are also excellent.

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

You can readily increase the portions to feed more people – simply require a larger pan.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Turkey:

• 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, chopped
• 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 like Russets, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and chopped
• ½ savoy cabbage, shredded
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Method

Set the oven to 200C (180C fan)/390F/gas 6. Add a generous splash of sunflower oil in a oven-safe pan. Pat the turkey legs dry and season, then add them to the pan and brown, flipping once, until golden brown on both sides. Transfer the legs to a plate, then remove the cooking fat.

Place the butter in the pan, followed by the aromatics and bacon. Cook on a medium-high heat several minutes, until the onions and bacon take on some colour. Pour in the wine, then lay the turkey legs on top of the mixture. Add enough chicken stock so the turkey legs are partially submerged, then whisk in the mustard and creme fraiche. Cover the pan with foil and roast for one hour, or until the turkey legs are completely cooked through.

Key Point: Meanwhile, add the peeled potatoes in a pan of boiling water and cook for until tender, until easily pierced with a sharp knife.

In another saucepan, warm a portion of the butter, then add the garlic for until aromatic. Incorporate the sliced cabbage and cook on a simmer, tossing now and then, for 10 to 15 minutes, until soft. Adjust the seasoning, then remove from the heat.

In a third saucepan, heat the milk gently and the remaining butter. Drain the cooked potatoes, then mash them in the same pot. Crush the potatoes with the warm milk and butter until smooth, then fold in the cooked cabbage and stir it through. Adjust the seasoning once more, and hold over low heat before serving.

When the braising is complete, dish up with the creamy potato side and the aromatics and rich sauce from the pan.