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When we cook, we often slow-cook chicken and rabbit legs, as the entire process is finished ahead of time. For the festive season, this method works wonderfully on the holiday bird's legs – it offers a superb approach for serving them. Accompany it with buttery potato and greens, although basmati rice, steamed baby potatoes or roast carrots are also excellent.

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

You can readily increase the portions for a larger gathering – 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 minced
• 2 shallots, peeled and quartered
• 5 slices streaky bacon, chopped
• 8 sage leaves preferably fresh
• 70ml white wine a dry variety
• 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 like Russets, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and chopped
• ½ savoy cabbage, finely chopped
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Method

Preheat your oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of neutral oil in a 23cm wide x 7cm high pan. Liberally salt and pepper the drumsticks, then lay them in the pan and brown, cooking on both sides, until beautifully seared on both sides. Take the turkey out to a plate, then carefully tip out and dispose of the cooking fat.

Add the butter in the pan, then add the aromatics and bacon. Fry for several minutes, until the shallots and bacon soften and color. Deglaze with the wine, then place the seared legs on top of the vegetables. Pour in the stock so the turkey legs are halfway immersed, then carefully stir in the mustard and creme fraiche. Place a foil lid on the pan and cook in the oven for one hour, or until the turkey legs can bend in half with ease.

Chef's Note: Meanwhile, add the peeled potatoes in a pan of boiling water and cook for until tender, until easily pierced with a fork.

Meanwhile, in a second pan, warm a portion of the butter, then cook the diced garlic for a couple of minutes. Stir in the shredded savoy and cook on a simmer, stirring occasionally, for until softened, until wilted. Adjust the seasoning, then set aside.

In the meantime, in a pan, combine the milk and the rest of the butter. Once the potatoes are done, drain them, then return them to their pan. Crush the potatoes with the creamy liquid until smooth, then fold in the cooked cabbage and mix it in thoroughly. Season again to taste, and reheat gently before serving.

After the hour is up, plate alongside the colcannon and the aromatics and rich sauce from the pan.