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At our kitchen, we often simmer chicken and rabbit legs, since every step is completed ahead of time. During the holidays, the same technique is perfect on the holiday bird's legs – this creates a delicious method for serving them. Pair it with buttery potato and greens, though steamed rice, boiled new potatoes or oven-roasted carrots make fine alternatives.

Simmered Drumsticks with Sage, Mustard and Creme Fraiche, and Creamy Potato & Cabbage

You can readily increase the portions to feed more people – 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, 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 minced
• ½ savoy cabbage, shredded
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Method

Heat the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of neutral oil in a oven-safe pan. Liberally salt and pepper the drumsticks, then place them in the hot oil and fry, turning once, until golden brown on both sides. Transfer the legs to a plate, then pour out and discard the fat.

Add the butter in the pan, and then incorporate the chopped garlic, shallots, diced bacon and sage leaves. Cook on a medium-high heat several minutes, until the aromatics take on some colour. Deglaze with the wine, then return the turkey on top of the mixture. Introduce the stock so the turkey legs are partially submerged, then whisk in the dijon and creamy element. Seal the pan tightly with foil and roast for one hour, or until the turkey legs are completely cooked through.

Chef's Note: At the same time, put the potatoes in a pot of salted boiling water and cook for until tender, until easily pierced with a skewer.

Meanwhile, in a second pan, melt two tablespoons of the butter, then sauté the garlic for a couple of minutes. Stir in the shredded savoy and cook on a simmer, stirring occasionally, for 10 to 15 minutes, until wilted. Add salt and pepper, then keep warm.

In the meantime, in a pan, heat the milk gently and the remaining butter. Once the potatoes are done, drain them, then put them back in the hot pot. Puree the potatoes with the creamy liquid until lump-free, then add the cabbage and combine well. Adjust the seasoning once more, and keep warm before serving.

Once the turkey is cooked, dish up with the creamy potato side and the aromatics and rich sauce from the pan.