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At our kitchen, we often simmer chicken and rabbit legs, as all the preparation can be done beforehand. For Christmas, I often employ on the holiday bird's legs – it offers a superb approach to eat them. Pair it with creamy mashed potatoes with cabbage, but steamed rice, boiled new potatoes or oven-roasted carrots make fine alternatives.

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

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

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Main Dish:

• 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 quartered
• 5 slices streaky bacon, diced
• 8 sage leaves preferably fresh
• 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 chopped
• ½ savoy cabbage, thinly sliced
• 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 neutral oil in a 23cm wide x 7cm high skillet. Season the turkey legs, then lay them in the pan and sear, turning once, until nicely coloured on both sides. Take the turkey out to a plate, then carefully tip out and dispose of the cooking fat.

Add the butter in the pan, followed by the aromatics and bacon. Cook on a 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 aromatic base. Pour in the stock so the turkey legs are covered halfway, then gently mix in the dijon and creamy element. Seal the pan tightly with foil and bake for about 60 minutes, or until the turkey legs are completely cooked through.

Pro Tip: Meanwhile, add the peeled potatoes in a large saucepan of water and cook for around 20 minutes, until tender when pricked with a fork.

Using a separate skillet, 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 simmer, stirring occasionally, for 10-15 minutes, until soft. Add salt and pepper, then remove from the heat.

Using another small pot, heat the milk gently and the leftover butter. Once the potatoes are done, drain them, then put them back in the hot pot. Puree the potatoes with the warm milk and butter until lump-free, 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 creamy potato side and the vegetables and juices from the pan.