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When we cook, regularly slow-cook chicken and rabbit legs, because the entire process is finished ahead of time. During the holidays, this method works wonderfully on the holiday bird's legs – it offers a superb approach to enjoy them. Pair it with colcannon, but basmati rice, boiled new potatoes or caramelized carrots are also excellent.

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

You can readily increase the portions for extra guests – you’ll just need 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 finely chopped
• 2 shallots, peeled and quartered
• 5 slices streaky bacon, cut into pieces
• 8 sage leaves fresh is best
• 70ml white wine like Sauvignon Blanc
• 60-100ml chicken stock
• ½ tbsp dijon mustard
• 1 tbsp creme fraiche or sour cream

For the Mashed Potatoes with Cabbage:

• 500g large floury potatoes like Russets, 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

Directions

Heat the oven to 200C (180C fan)/390F/gas 6. Add a generous splash of neutral oil in a oven-safe skillet. Season the turkey legs, then lay them in the pan and fry, flipping once, until nicely coloured on both sides. Transfer the legs to a plate, then pour out and discard the cooking fat.

Add the butter in the pan, then add the garlic, shallots, bacon and sage. Fry for until fragrant, until the aromatics take on some colour. Add the white wine, then place the seared legs on top of the aromatic base. Introduce the stock so the turkey legs are partially submerged, then whisk in the mustard and creme fraiche. Cover the pan with foil and roast for one hour, or until the turkey legs are fall-off-the-bone tender.

Pro Tip: While that's cooking, put the potatoes in a pan of boiling water and cook for until tender, until easily pierced with a skewer.

Meanwhile, in a second pan, warm a portion of the butter, then sauté the garlic for a couple of minutes. Add the cabbage and cook on a gentle heat, stirring occasionally, for until softened, until soft. Season, then set aside.

In the meantime, in a pan, warm the milk and the leftover butter. Strain the softened potatoes, then return them to their pan. Puree the potatoes with the warm milk and butter until lump-free, then fold in the cooked cabbage and stir it through. Season again to taste, and reheat gently before serving.

After the hour is up, plate alongside the creamy potato side and the aromatics and rich sauce from the pan.