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In our culinary practice, regularly braise poultry and game legs, since all the preparation is finished ahead of time. During the holidays, I often employ on the holiday bird's legs – it offers a superb approach to eat them. Pair it with buttery potato and greens, though fluffy rice, boiled new potatoes or oven-roasted carrots are also excellent.

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

This can easily be scaled up to feed more people – 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, 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 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. Heat two tablespoons of sunflower oil in a oven-safe skillet. Season the turkey legs, then place them in the hot oil and brown, cooking on both sides, until beautifully seared on both sides. Transfer the legs to a plate, then carefully tip out and dispose of the excess oil.

Place the butter in the pan, then add the chopped garlic, shallots, diced bacon and sage leaves. Fry for several minutes, until the onions and bacon take on some colour. Pour in the wine, then place the seared legs on top of the vegetables. Add enough chicken stock so the turkey legs are halfway immersed, then carefully stir in the dijon and creamy element. Cover the pan with foil and cook in the oven for one hour, or until the turkey legs are fall-off-the-bone tender.

Pro Tip: Meanwhile, put the potatoes in a pot of salted boiling water and cook for 20 minutes, until tender when pricked with a fork.

Meanwhile, in a second pan, melt two tablespoons of the butter, then add the garlic for until aromatic. Add the cabbage and cook on a gentle heat, stirring occasionally, for 10-15 minutes, until soft. Add salt and pepper, then keep warm.

In a third saucepan, warm the milk and the remaining butter. Once the potatoes are done, drain them, then return them to their pan. Mash the potatoes with the heated dairy mixture until smooth, then incorporate the greens and stir it through. Add final salt and pepper, and keep warm before serving.

When the braising is complete, plate alongside the colcannon and the cooking liquid from the pan.