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At our kitchen, we often slow-cook drumsticks, because every step can be done ahead of time. For Christmas, the same technique is perfect on the holiday bird's legs – this creates a delicious method to eat them. Pair it with colcannon, though basmati rice, simple boiled potatoes or oven-roasted carrots would also go great.

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

You can readily increase the portions to feed more people – all you need is a bigger pot.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Turkey:

• 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 minced
• 2 shallots, peeled and quartered
• 5 slices streaky bacon, chopped
• 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 chopped
• ½ savoy cabbage, finely chopped
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Cooking Instructions

Set the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of neutral oil in a oven-safe cast-iron frying pan. Season the turkey legs, then lay them in the pan and brown, cooking on both sides, until golden brown on both sides. Take the turkey out to a plate, then remove the fat.

Add the butter in the pan, then add the aromatics and bacon. Fry for five to 10 minutes, until the onions and bacon begin to brown. Add the white wine, then place the seared legs on top of the vegetables. 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 an hour, or until the turkey legs are fall-off-the-bone tender.

Key Point: Meanwhile, add the peeled potatoes in a pot of salted boiling water and cook for 20 minutes, until tender when pricked with a skewer.

Meanwhile, in a second pan, heat a couple of spoonfuls of the butter, then sauté the garlic for a couple of minutes. Add the cabbage and cook on a gentle heat, stirring occasionally, for 10 to 15 minutes, until wilted. Season, then keep warm.

In a third saucepan, combine the milk and the rest of the butter. Drain the cooked potatoes, then put them back in the hot pot. Mash the potatoes with the creamy liquid until creamy, then fold in the cooked cabbage and combine well. Adjust the seasoning once more, and hold over low heat before serving.

When the braising is complete, serve with the colcannon and the aromatics and rich sauce from the pan.