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At our kitchen, we often slow-cook chicken and rabbit legs, as every step is completed ahead of time. For Christmas, I often employ on the holiday bird's legs – it’s a lovely way to eat them. Serve with buttery potato and greens, but fluffy rice, simple boiled potatoes or roast carrots make fine alternatives.

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

The recipe is easily doubled for a larger gathering – 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 minced
• 2 shallots, peeled and halved
• 5 slices streaky bacon, cut into pieces
• 8 sage leaves fresh is best
• 70ml white wine like Sauvignon Blanc
• 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 such as Maris Piper, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and diced
• ½ savoy cabbage, thinly sliced
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Directions

Set the oven to 200C (180C fan)/390F/gas 6. Add a generous splash of sunflower oil in a oven-safe skillet. Liberally salt and pepper the drumsticks, then add them to the pan and brown, flipping once, until nicely coloured on both sides. Transfer the legs to a plate, then carefully tip out and dispose of the cooking fat.

Add the butter in the pan, then add the aromatics and bacon. Sauté over medium-high heat several minutes, until the onions and bacon take on some colour. Deglaze with the wine, then lay the turkey legs on top of the mixture. Add enough chicken stock so the turkey legs are halfway immersed, then carefully stir in the dijon and creamy element. Cover the pan with foil and cook in the oven for about 60 minutes, or until the turkey legs can bend in half with ease.

Chef's Note: Meanwhile, add the peeled potatoes in a large saucepan of water and cook for 20 minutes, until tender when pricked with a sharp knife.

Using a separate skillet, heat a couple of spoonfuls of the butter, then cook the diced garlic for until aromatic. Add the cabbage and cook on a simmer, tossing now and then, for 10 to 15 minutes, until wilted. Add salt and pepper, then keep warm.

In a third saucepan, combine the milk and the remaining butter. Once the potatoes are done, drain them, then return them to their pan. Puree the potatoes with the heated dairy mixture until creamy, then add the cabbage and combine well. Adjust the seasoning once more, and hold over low heat before serving.

When the braising is complete, dish up with the creamy potato side and the aromatics and rich sauce from the pan.