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In our culinary practice, regularly braise chicken and rabbit legs, because every step can be done ahead of time. For Christmas, the same technique is perfect on the holiday bird's legs – this creates a delicious method for serving them. Serve with creamy mashed potatoes with cabbage, but basmati rice, simple boiled 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 for extra guests – simply require a larger pan.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Braised Legs:

• Sunflower oil or a mild cooking oil
• Salt and black pepper
• 2 bone-in turkey legs or drumsticks
• 1 tbsp butter
• 5 garlic cloves, peeled and diced
• 2 shallots, peeled and halved
• 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 Potato Side:

• 500g large floury potatoes like Russets, 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

Cooking Instructions

Heat the oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of neutral oil in a large, deep cast-iron frying pan. Pat the turkey legs dry and season, then add them to the pan and sear, flipping once, until nicely coloured on both sides. Remove the legs to a plate, then pour out and discard the cooking fat.

Place the butter in the pan, and then incorporate the aromatics and bacon. Sauté over medium-high heat several minutes, until the aromatics begin to brown. Pour in the wine, then lay the turkey legs on top of the aromatic base. Pour in the stock so the turkey legs are halfway immersed, then gently mix in the dijon and creamy element. Cover the pan with foil and roast for about 60 minutes, or until the turkey legs are completely cooked through.

Chef's Note: Meanwhile, put the potatoes in a pan of boiling water and cook for 20 minutes, until soft when tested with a fork.

Using a separate skillet, heat a couple of spoonfuls of the butter, then sauté the garlic for a couple of minutes. Incorporate the sliced cabbage and cook on a gentle heat, tossing now and then, for 10 to 15 minutes, until wilted. Season, then remove from the heat.

In the meantime, in a pan, heat the milk gently and the leftover butter. Drain the cooked potatoes, then mash them in the same pot. Puree the potatoes with the creamy liquid until smooth, then fold in the cooked cabbage and stir it through. Season again to taste, and hold over low heat before serving.

When the braising is complete, plate alongside the colcannon and the aromatics and rich sauce from the pan.