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When we cook, regularly simmer poultry and game legs, since all the preparation can be done beforehand. During the holidays, this method works wonderfully on the holiday bird's legs – it offers a superb approach for serving them. Accompany it with colcannon, although steamed rice, simple boiled potatoes or oven-roasted carrots make fine alternatives.

Simmered Drumsticks with A Creamy Herb Sauce, and Colcannon

You can readily increase the portions to feed more people – simply require an enlarged cooking vessel.

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 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 like Russets, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and diced
• ½ savoy cabbage, finely chopped
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Method

Preheat your oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of neutral oil in a 23cm wide x 7cm high pan. Pat the turkey legs dry and season, then place them in the hot oil and brown, cooking on both sides, until nicely coloured on both sides. Remove the legs to a plate, then remove the cooking fat.

Add the butter in the pan, followed by the garlic, shallots, bacon and sage. Cook on a medium-high heat until fragrant, until the shallots and bacon begin to brown. Pour in the wine, then place the seared legs on top of the mixture. Pour in the stock so the turkey legs are covered halfway, then whisk in the mustard and creme fraiche. Cover the pan with foil and bake for an hour, or until the turkey legs are completely cooked through.

Key Point: Meanwhile, add the peeled potatoes in a pan of boiling water and cook for 20 minutes, until soft when tested with a fork.

Meanwhile, in a second pan, heat a couple of spoonfuls of the butter, then cook the diced garlic for a couple of minutes. Incorporate the sliced cabbage and cook on a simmer, tossing now and then, for until softened, until wilted. Add salt and pepper, then remove from the heat.

Using another small pot, combine the milk and the rest of the butter. Drain the cooked potatoes, then put them back in the hot pot. Crush the potatoes with the heated dairy mixture until creamy, then add the cabbage and stir it through. Season again to taste, and reheat gently before serving.

When the braising is complete, plate alongside the creamy potato side and the cooking liquid from the pan.