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In our culinary practice, regularly simmer chicken and rabbit legs, because all the preparation is finished beforehand. For Christmas, this method works wonderfully on the holiday bird's legs – it’s a lovely way for serving them. Accompany it with colcannon, but basmati rice, simple boiled potatoes or roast carrots would also go great.

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

The recipe is easily doubled for extra guests – all you need is a larger pan.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Braised Legs:

• 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 quartered
• 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 diced
• ½ savoy cabbage, thinly sliced
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Cooking Instructions

Heat the oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of sunflower oil in a large, deep pan. Pat the turkey legs dry and season, then lay them in the pan and fry, turning once, until nicely coloured on both sides. Transfer the legs to a plate, then remove the fat.

Add the butter in the pan, then add the garlic, shallots, bacon and sage. Sauté over medium-high heat until fragrant, until the aromatics begin to brown. Deglaze with the wine, then lay the turkey legs on top of the aromatic base. Add enough chicken stock so the turkey legs are covered halfway, then whisk in the dijon and creamy element. Cover the pan with foil and bake for an hour, or until the turkey legs are fall-off-the-bone tender.

Chef's Note: At the same time, add the peeled potatoes in a large saucepan of water and cook for around 20 minutes, until tender when pricked with a sharp knife.

Meanwhile, in a second pan, heat a couple of spoonfuls of the butter, then sauté the garlic for a couple of minutes. Stir in the shredded savoy and cook on a gentle heat, mixing from time to time, for 10-15 minutes, until tender. Adjust the seasoning, then remove from the heat.

In the meantime, in a pan, heat the milk gently and the rest of the butter. Strain the softened potatoes, then return them to their pan. Puree the potatoes with the heated dairy mixture until smooth, then incorporate the greens and mix it in thoroughly. Add final salt and pepper, and keep warm before serving.

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