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At our kitchen, we often braise drumsticks, since all the preparation is completed in advance. For Christmas, the same technique is perfect on the holiday bird's legs – it’s a lovely way to enjoy them. Serve with buttery potato and greens, but steamed rice, simple boiled potatoes or caramelized carrots would also go great.

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

This can easily be scaled up for extra guests – you’ll just need a larger pan.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Braised Legs:

• 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 halved
• 5 slices streaky bacon, cut into pieces
• 8 sage leaves preferably fresh
• 70ml white wine like Sauvignon Blanc
• 60-100ml chicken stock
• ½ tbsp dijon mustard
• 1 tbsp creme fraiche or sour cream

For the Potato Side:

• 500g large floury potatoes like Russets, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and minced
• ½ savoy cabbage, thinly sliced
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Cooking Instructions

Preheat your oven to 200C (180C fan)/390F/gas 6. Add a generous splash of sunflower oil in a 23cm wide x 7cm high pan. Pat the turkey legs dry and season, then lay them in the pan and sear, cooking on both sides, until nicely coloured on both sides. Remove the legs to a plate, then pour out and discard the fat.

Place the butter in the pan, then add the chopped garlic, shallots, diced bacon and sage leaves. Fry for five to 10 minutes, until the aromatics begin to brown. Add the white wine, then lay the turkey legs on top of the vegetables. Introduce the stock so the turkey legs are covered halfway, then whisk in the dijon and creamy element. Cover the pan with foil and roast for one hour, or until the turkey legs can bend in half with ease.

Pro Tip: At the same time, put the potatoes in a pan of boiling water and cook for 20 minutes, until tender when pricked with a skewer.

Using a separate skillet, warm a portion of the butter, then cook the diced garlic for two minutes. Stir in the shredded savoy and cook on a gentle heat, stirring occasionally, for 10-15 minutes, until soft. Season, then remove from the heat.

In the meantime, in a pan, heat the milk gently and the leftover butter. Drain the cooked potatoes, then return them to their pan. Mash 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.

Once the turkey is cooked, serve with the creamy potato side and the cooking liquid from the pan.