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In our culinary practice, regularly slow-cook poultry and game legs, because all the preparation is completed beforehand. For the festive season, this method works wonderfully on the holiday bird's legs – it offers a superb approach to eat them. Pair it with colcannon, though steamed rice, boiled new potatoes or caramelized carrots make fine alternatives.

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

You can readily increase the portions to feed more people – simply require a bigger pot.

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 diced
• 2 shallots, peeled and sliced
• 5 slices streaky bacon, diced
• 8 sage leaves fresh is best
• 70ml white wine a dry variety
• 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 diced
• ½ savoy cabbage, shredded
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Directions

Heat the oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of sunflower oil in a 23cm wide x 7cm high skillet. Liberally salt and pepper the drumsticks, then place them in the hot oil and fry, turning once, until golden brown 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, then add the garlic, shallots, bacon and sage. Fry for several minutes, until the onions and bacon take on some colour. Deglaze with the wine, then return the turkey on top of the vegetables. Pour in the stock so the turkey legs are halfway immersed, then gently mix in the dijon and creamy element. Place a foil lid on the pan and roast for an hour, or until the turkey legs are fall-off-the-bone tender.

Pro Tip: At the same time, place the potato chunks in a pan of boiling water and cook for until tender, until easily pierced with a skewer.

Using a separate skillet, melt two tablespoons of the butter, then add the garlic for a couple of minutes. Add the cabbage and cook on a gentle heat, tossing now and then, for until softened, until soft. Season, then remove from the heat.

In the meantime, in a pan, combine the milk and the rest of the butter. Strain the softened potatoes, then put them back in the hot pot. Crush the potatoes with the creamy liquid until lump-free, then incorporate the greens and mix it in thoroughly. Adjust the seasoning once more, and reheat gently before serving.

After the hour is up, serve with the colcannon and the cooking liquid from the pan.