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In our culinary practice, frequently slow-cook drumsticks, as all the preparation is completed ahead of time. For the festive season, I often employ on the holiday bird's legs – it’s a lovely way to eat them. Accompany it with buttery potato and greens, though steamed rice, simple boiled potatoes or oven-roasted carrots make fine alternatives.

Braised Turkey Legs with Herbs, Mustard & Cream, and Creamy Potato & Cabbage

You can readily increase the portions for extra guests – all you need is 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 minced
• 2 shallots, peeled and sliced
• 5 slices streaky bacon, cut into pieces
• 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 Potato Side:

• 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, thinly sliced
• 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 neutral oil in a 23cm wide x 7cm high cast-iron frying pan. Liberally salt and pepper the drumsticks, then lay them in the pan and brown, cooking on both sides, until beautifully seared on both sides. Take the turkey out to a plate, then carefully tip out and dispose of the excess oil.

Add the butter in the pan, and then incorporate the aromatics and bacon. Cook on a medium-high heat five to 10 minutes, until the shallots and bacon take on some colour. Pour in the wine, then lay the turkey legs on top of the vegetables. Add enough chicken stock so the turkey legs are halfway immersed, then whisk in the mustard and creme fraiche. Place a foil lid on the pan and cook in the oven for about 60 minutes, or until the turkey legs are fall-off-the-bone tender.

Chef's Note: At the same time, place the potato chunks in a pan of boiling water and cook for until tender, until soft when tested with a sharp knife.

Using a separate skillet, warm a portion of the butter, then sauté the garlic for two minutes. Add the cabbage and cook on a gentle heat, tossing now and then, for 10 to 15 minutes, until tender. Adjust the seasoning, then set aside.

Using another small pot, combine the milk and the rest of the butter. Strain the softened potatoes, then return them to their pan. Mash the potatoes with the heated dairy mixture until creamy, then incorporate the greens and stir it through. Adjust the seasoning once more, and reheat gently before serving.

When the braising is complete, dish up with the colcannon and the cooking liquid from the pan.