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At our kitchen, we often braise poultry and game legs, because all the preparation is completed in advance. During the holidays, the same technique is perfect on the holiday bird's legs – this creates a delicious method to enjoy them. Serve with colcannon, although basmati rice, simple boiled potatoes or oven-roasted carrots are also excellent.

Simmered Drumsticks with A Creamy Herb Sauce, and Colcannon

This can easily be scaled up for extra guests – you’ll just need 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 halved
• 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 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

Cooking Instructions

Heat the oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of neutral oil in a 23cm wide x 7cm high skillet. Pat the turkey legs dry and season, then lay them in the pan and fry, turning once, until golden brown on both sides. Remove the legs to a plate, then pour out and discard the fat.

Melt the butter in the pan, followed by the garlic, shallots, bacon and sage. Cook on a medium-high heat several minutes, until the aromatics take on some colour. Add the white wine, then lay the turkey legs on top of the vegetables. Pour in the stock so the turkey legs are halfway immersed, then whisk in the mustard and creme fraiche. Place a foil lid on the pan and bake for about 60 minutes, or until the turkey legs can bend in half with ease.

Chef's Note: At the same time, place the potato chunks in a pot of salted boiling water and cook for 20 minutes, until easily pierced with a fork.

In another saucepan, heat a couple of spoonfuls of the butter, then add the garlic for until aromatic. Stir in the shredded savoy and cook on a gentle heat, stirring occasionally, for 10 to 15 minutes, until soft. Season, then keep warm.

In the meantime, in a pan, heat the milk gently and the rest of the butter. Strain the softened potatoes, then return them to their pan. Puree the potatoes with the creamy liquid until smooth, then fold in the cooked cabbage and stir it through. Add final salt and pepper, and keep warm before serving.

Once the turkey is cooked, dish up with the creamy potato side and the aromatics and rich sauce from the pan.