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When we cook, frequently simmer poultry and game legs, since every step is finished ahead of time. For the festive season, this method works wonderfully on the holiday bird's legs – it offers a superb approach to eat them. Accompany it with colcannon, although fluffy rice, simple boiled potatoes or oven-roasted carrots would also go great.

Simmered Drumsticks with Sage, Mustard and Creme Fraiche, and Creamy Potato & Cabbage

The recipe is easily doubled for a larger gathering – all you need is a bigger pot.

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 minced
• 2 shallots, peeled and halved
• 5 slices streaky bacon, chopped
• 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

Method

Heat the oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of sunflower oil in a large, deep cast-iron frying pan. Liberally salt and pepper the drumsticks, then lay them in the pan and fry, flipping once, until golden brown on both sides. Transfer the legs to a plate, then remove the cooking fat.

Melt the butter in the pan, then add the aromatics and bacon. Fry for until fragrant, until the aromatics take on some colour. Pour in the wine, then return the turkey on top of the vegetables. Introduce the stock so the turkey legs are covered halfway, then carefully stir in the dijon and creamy element. Seal the pan tightly with foil and roast for one hour, or until the turkey legs can bend in half with ease.

Chef's Note: Meanwhile, place the potato chunks in a large saucepan of water and cook for around 20 minutes, until easily pierced with a fork.

Using a separate skillet, melt two tablespoons of the butter, then sauté the garlic for two minutes. Add the cabbage and cook on a low heat, mixing from time to time, for until softened, until wilted. Add salt and pepper, then keep warm.

In the meantime, in a pan, heat the milk gently and the rest of the butter. Drain the cooked potatoes, then mash them in the same pot. Crush the potatoes with the creamy liquid until smooth, then fold in the cooked cabbage and mix it in thoroughly. Adjust the seasoning once more, and keep warm before serving.

After the hour is up, serve with the colcannon and the vegetables and juices from the pan.