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When we cook, we often simmer chicken and rabbit legs, because the entire process is completed beforehand. For Christmas, the same technique is perfect on the holiday bird's legs – it’s a lovely way for serving them. Pair it with creamy mashed potatoes with cabbage, although basmati rice, steamed baby potatoes or oven-roasted carrots make fine alternatives.

Simmered Drumsticks with Herbs, Mustard & Cream, and Colcannon

You can readily increase the portions for a larger gathering – all you need is a bigger pot.

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 diced
• 2 shallots, peeled and sliced
• 5 slices streaky bacon, diced
• 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 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

Method

Preheat your oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of sunflower oil in a 23cm wide x 7cm high cast-iron frying pan. Pat the turkey legs dry and season, then lay them in the pan and fry, cooking on both sides, until golden brown on both sides. Remove the legs to a plate, then remove the cooking fat.

Place the butter in the pan, followed by the aromatics and bacon. Fry for five to 10 minutes, until the shallots and bacon begin to brown. Add the white wine, then return the turkey on top of the vegetables. Pour in the stock so the turkey legs are partially submerged, then carefully stir in the dijon and creamy element. Place a foil lid on the pan and bake for about 60 minutes, or until the turkey legs are fall-off-the-bone tender.

Chef's Note: While that's cooking, place the potato chunks in a pot of salted boiling water and cook for around 20 minutes, until tender when pricked with a skewer.

Meanwhile, in a second pan, melt two tablespoons of the butter, then sauté the garlic for a couple of minutes. Incorporate the sliced cabbage and cook on a low heat, tossing now and then, for 10-15 minutes, until tender. Adjust the seasoning, then keep warm.

In a third saucepan, combine the milk and the remaining butter. Strain the softened potatoes, then put them back in the hot pot. Puree the potatoes with the creamy liquid until creamy, then fold in the cooked cabbage and mix it in thoroughly. Season again to taste, and keep warm before serving.

After the hour is up, plate alongside the colcannon and the vegetables and juices from the pan.