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When we cook, regularly slow-cook chicken and rabbit legs, because every step can be done beforehand. For Christmas, the same technique is perfect on the holiday bird's legs – it offers a superb approach to eat them. Serve with creamy mashed potatoes with cabbage, though fluffy rice, simple boiled potatoes or oven-roasted carrots make fine alternatives.

Simmered Drumsticks with Sage, Mustard and Creme Fraiche, and Colcannon

This can easily be scaled up for a larger gathering – simply require an enlarged cooking vessel.

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, 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 Colcannon:

• 500g large floury potatoes such as Maris Piper, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and diced
• ½ savoy cabbage, shredded
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Cooking Instructions

Preheat your oven to 200C (180C fan)/390F/gas 6. Add a generous splash of sunflower oil in a 23cm wide x 7cm high pan. Pat the turkey legs dry and season, then lay them in the pan and sear, cooking on both sides, until golden brown on both sides. Transfer the legs to a plate, then carefully tip out and dispose of the excess oil.

Place the butter in the pan, and then incorporate the aromatics and bacon. Cook on a medium-high heat several minutes, until the onions and bacon begin to brown. Pour in the wine, then lay the turkey legs on top of the aromatic base. Introduce the stock so the turkey legs are covered halfway, then carefully stir in the mustard and creme fraiche. Seal the pan tightly with foil and cook in the oven for about 60 minutes, or until the turkey legs are fall-off-the-bone tender.

Chef's Note: Meanwhile, add the peeled potatoes in a pot of salted boiling water and cook for until tender, until soft when tested with a sharp knife.

Using a separate skillet, heat a couple of spoonfuls of the butter, then sauté the garlic for until aromatic. Stir in the shredded savoy and cook on a simmer, tossing now and then, for until softened, until tender. Add salt and pepper, then keep warm.

In a third saucepan, combine the milk and the remaining butter. Once the potatoes are done, drain them, then put them back in the hot pot. Puree the potatoes with the heated dairy mixture until creamy, then incorporate the greens and stir it through. Adjust the seasoning once more, and reheat gently before serving.

When the braising is complete, serve with the colcannon and the vegetables and juices from the pan.