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At our kitchen, frequently braise poultry and game legs, because every step can be done in advance. During the holidays, I often employ on the holiday bird's legs – this creates a delicious method to eat them. Serve with colcannon, but fluffy rice, boiled new potatoes or oven-roasted carrots make fine alternatives.

Simmered Drumsticks with Herbs, Mustard & Cream, and Colcannon

You can readily increase the portions to feed more people – all you need is an enlarged cooking vessel.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Turkey:

• 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 finely chopped
• 2 shallots, peeled and halved
• 5 slices streaky bacon, chopped
• 8 sage leaves fresh is best
• 70ml white wine like Sauvignon Blanc
• 60-100ml chicken stock
• ½ tbsp dijon mustard
• 1 tbsp creme fraiche or sour cream

For the Colcannon:

• 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

Heat the oven to 200C (180C fan)/390F/gas 6. Add a generous splash of sunflower oil in a 23cm wide x 7cm high pan. Season the turkey legs, then add them to the pan and sear, turning once, until golden brown on both sides. Take the turkey out to a plate, then pour out and discard the excess oil.

Add the butter in the pan, followed by the chopped garlic, shallots, diced bacon and sage leaves. Sauté over medium-high heat until fragrant, until the onions and bacon soften and color. Pour in the wine, then lay the turkey legs on top of the aromatic base. Add enough chicken stock so the turkey legs are partially submerged, then carefully stir in the mustard and creme fraiche. Cover the pan with foil and roast for an hour, or until the turkey legs are fall-off-the-bone tender.

Pro Tip: While that's cooking, place the potato chunks in a pot of salted boiling water and cook for 20 minutes, until soft when tested with a fork.

Using a separate skillet, warm a portion of the butter, then sauté the garlic for two minutes. Stir in the shredded savoy and cook on a gentle heat, mixing from time to time, for 10-15 minutes, until soft. Add salt and pepper, then set aside.

In a third saucepan, heat the milk gently and the rest of the butter. Drain the cooked potatoes, then return them to their pan. Crush the potatoes with the creamy liquid until lump-free, then incorporate the greens and combine well. Adjust the seasoning once more, and hold over low heat before serving.

Once the turkey is cooked, serve with the creamy potato side and the vegetables and juices from the pan.