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In our culinary practice, frequently slow-cook drumsticks, because every step is finished in advance. For the festive season, this method works wonderfully on the holiday bird's legs – it’s a lovely way for serving them. Serve with buttery potato and greens, but fluffy rice, boiled new potatoes or oven-roasted carrots are also excellent.

Simmered Drumsticks with Herbs, Mustard & Cream, and Creamy Potato & Cabbage

This can easily be scaled up for a larger gathering – all you need is 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 diced
• 2 shallots, peeled and sliced
• 5 slices streaky bacon, cut into pieces
• 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 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

Heat the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of sunflower oil in a 23cm wide x 7cm high skillet. Pat the turkey legs dry and season, then add them to the pan and brown, flipping once, until nicely coloured on both sides. Take the turkey out to a plate, then pour out and discard the fat.

Melt the butter in the pan, followed by the garlic, shallots, bacon and sage. Sauté over medium-high heat several minutes, until the shallots and bacon take on some colour. Deglaze with the wine, then place the seared legs on top of the vegetables. Pour in the stock so the turkey legs are halfway immersed, then whisk in the mustard and creme fraiche. Cover the pan with foil and cook in the oven for about 60 minutes, or until the turkey legs are completely cooked through.

Key Point: Meanwhile, add the peeled potatoes in a pan of boiling water and cook for until tender, until soft when tested with a fork.

Meanwhile, in a second pan, heat a couple of spoonfuls of the butter, then add the garlic for until aromatic. Add the cabbage and cook on a simmer, mixing from time to time, for until softened, until tender. Adjust the seasoning, then keep warm.

In a third saucepan, heat the milk gently and the rest of the butter. Strain the softened potatoes, then return them to their pan. Mash the potatoes with the creamy liquid until lump-free, then fold in the cooked cabbage and stir it through. Add final salt and pepper, and keep warm before serving.

When the braising is complete, dish up with the creamy potato side and the cooking liquid from the pan.