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At our kitchen, frequently simmer chicken and rabbit legs, because all the preparation is finished ahead of time. For Christmas, this method works wonderfully on the holiday bird's legs – it offers a superb approach for serving them. Serve with buttery potato and greens, though fluffy rice, steamed baby potatoes or caramelized carrots are also excellent.

Simmered Drumsticks with Sage, Mustard and Creme Fraiche, and Colcannon

This can easily be scaled up for extra guests – simply require a larger pan.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Main Dish:

• Sunflower oil or a mild cooking 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 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

Set the oven to 200C (180C fan)/390F/gas 6. Add a generous splash of sunflower oil in a large, deep pan. Pat the turkey legs dry and season, then place them in the hot oil and fry, cooking on both sides, until nicely coloured on both sides. Transfer the legs to a plate, then pour out and discard the excess oil.

Melt the butter in the pan, and then incorporate the garlic, shallots, bacon and sage. Cook on a medium-high heat until fragrant, until the onions and bacon take on some colour. Deglaze with the wine, then place the seared legs on top of the mixture. Pour in the stock so the turkey legs are halfway immersed, then whisk in the dijon and creamy element. Cover the pan with foil and roast for one hour, or until the turkey legs are fall-off-the-bone tender.

Key Point: While that's cooking, put the potatoes in a large saucepan of water and cook for around 20 minutes, until soft when tested with a sharp knife.

Meanwhile, in a second pan, heat a couple of spoonfuls of the butter, then add the garlic for a couple of minutes. Stir in the shredded savoy and cook on a gentle heat, mixing from time to time, for until softened, until soft. Season, then set aside.

In the meantime, in a pan, warm the milk and the remaining butter. Drain the cooked potatoes, then return them to their pan. Mash the potatoes with the creamy liquid until lump-free, then fold in the cooked cabbage and combine well. Add final salt and pepper, and keep warm before serving.

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