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At our kitchen, we often braise poultry and game legs, since every step is completed beforehand. During the holidays, I often employ for turkey legs – it’s a lovely way to eat them. Serve with colcannon, but basmati rice, boiled new potatoes or roast carrots are also excellent.

Simmered Drumsticks with A Creamy Herb Sauce, and Creamy Potato & Cabbage

This can easily be scaled up for a larger gathering – simply require a bigger pot.

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 quartered
• 5 slices streaky bacon, cut into pieces
• 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 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

Method

Set the oven to 200C (180C fan)/390F/gas 6. Add a generous splash of neutral oil in a oven-safe skillet. Pat the turkey legs dry and season, then place them in the hot oil and fry, flipping once, until golden brown on both sides. Transfer the legs to a plate, then pour out and discard the excess oil.

Add the butter in the pan, then add the aromatics and bacon. Fry for five to 10 minutes, until the onions and bacon soften and color. Pour in the wine, then place the seared legs on top of the aromatic base. Add enough chicken 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 one hour, or until the turkey legs are completely cooked through.

Pro Tip: While that's cooking, place the potato chunks in a pan of boiling water and cook for 20 minutes, until easily pierced with a fork.

Using a separate skillet, heat a couple of spoonfuls of the butter, then cook the diced garlic for two minutes. Incorporate the sliced cabbage and cook on a gentle heat, mixing from time to time, for until softened, until soft. Adjust the seasoning, then set aside.

In the meantime, in a pan, heat the milk gently and the remaining butter. Strain the softened potatoes, then return them to their pan. Mash the potatoes with the heated dairy mixture until lump-free, then fold in the cooked cabbage and mix it in thoroughly. Season again to taste, and keep warm before serving.

When the braising is complete, serve with the creamy potato side and the vegetables and juices from the pan.