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In our culinary practice, we often braise poultry and game legs, as the entire process is completed beforehand. For Christmas, I often employ for turkey legs – this creates a delicious method for serving them. Pair it with creamy mashed potatoes with cabbage, though basmati rice, simple boiled potatoes or caramelized carrots are also excellent.

Simmered Drumsticks with A Creamy Herb Sauce, and Creamy Potato & Cabbage

The recipe is easily doubled for extra guests – simply require an enlarged cooking vessel.

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 finely chopped
• 2 shallots, peeled and halved
• 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 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

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 sear, cooking on both sides, until nicely coloured on both sides. Take the turkey out to a plate, then carefully tip out and dispose of the cooking fat.

Melt the butter in the pan, followed by the chopped garlic, shallots, diced bacon and sage leaves. Sauté over medium-high heat five to 10 minutes, until the shallots and bacon begin to brown. Deglaze with the wine, then lay the turkey legs on top of the aromatic base. Introduce the stock so the turkey legs are partially submerged, 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 are completely cooked through.

Chef's Note: At the same time, add the peeled potatoes in a pan of boiling water and cook for around 20 minutes, until soft when tested with a skewer.

Meanwhile, in a second pan, warm a portion of the butter, then cook the diced garlic for two minutes. Add the cabbage and cook on a low heat, tossing now and then, for 10-15 minutes, until wilted. Season, then remove from the heat.

In a third saucepan, warm the milk and the rest of the butter. Once the potatoes are done, drain them, then mash them in the same pot. Mash the potatoes with the creamy liquid until smooth, then incorporate the greens and combine well. Adjust the seasoning once more, and reheat gently before serving.

When the braising is complete, serve with the colcannon and the cooking liquid from the pan.