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At our kitchen, frequently slow-cook drumsticks, since the entire process is finished in advance. For Christmas, the same technique is perfect on the holiday bird's legs – it offers a superb approach to eat them. Pair it with creamy mashed potatoes with cabbage, though steamed rice, steamed baby potatoes or oven-roasted carrots make fine alternatives.

Simmered Drumsticks with A Creamy Herb Sauce, and Colcannon

You can readily increase the portions for extra guests – simply require a bigger pot.

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

Directions

Preheat your oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of neutral oil in a oven-safe skillet. Liberally salt and pepper the drumsticks, then place them in the hot oil and sear, flipping once, 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, and then incorporate the chopped garlic, shallots, diced bacon and sage leaves. Fry for five to 10 minutes, until the aromatics soften and color. Pour in the wine, then lay the turkey legs on top of the vegetables. Pour in the stock so the turkey legs are covered halfway, then carefully stir in the mustard and creme fraiche. Cover the pan with foil and cook in the oven for one hour, or until the turkey legs can bend in half with ease.

Key Point: Meanwhile, add the peeled potatoes in a large saucepan of water and cook for until tender, until easily pierced with a fork.

Meanwhile, in a second pan, heat a couple of spoonfuls of the butter, then sauté the garlic for two minutes. Incorporate the sliced cabbage and cook on a gentle heat, mixing from time to time, for 10 to 15 minutes, until wilted. Season, then keep warm.

In a third saucepan, warm the milk and the leftover butter. Once the potatoes are done, drain them, then return them to their pan. Mash the potatoes with the creamy liquid until lump-free, then incorporate the greens and mix it in thoroughly. Add final salt and pepper, and keep warm before serving.

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