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At our kitchen, we often braise drumsticks, since all the preparation can be done beforehand. During the holidays, the same technique is perfect on the holiday bird's legs – this creates a delicious method to enjoy them. Pair it with buttery potato and greens, though fluffy rice, boiled new potatoes or caramelized carrots make fine alternatives.

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

You can readily increase the portions for extra guests – simply require an enlarged cooking vessel.

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 diced
• 2 shallots, peeled and quartered
• 5 slices streaky bacon, chopped
• 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 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, thinly sliced
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Directions

Preheat your oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of sunflower oil in a large, deep cast-iron frying pan. Liberally salt and pepper the drumsticks, then place them in the hot oil and brown, flipping once, until nicely coloured on both sides. Take the turkey out to a plate, then remove the cooking fat.

Place the butter in the pan, then add the garlic, shallots, bacon and sage. Cook on a medium-high heat five to 10 minutes, until the aromatics soften and color. Pour in the wine, then return the turkey on top of the vegetables. Add enough chicken stock so the turkey legs are covered halfway, then carefully stir in the mustard and creme fraiche. Cover the pan with foil and cook in the oven for an hour, or until the turkey legs are fall-off-the-bone tender.

Key Point: At the same time, place the potato chunks in a pot of salted boiling water and cook for 20 minutes, until easily pierced with a fork.

Meanwhile, in a second pan, melt two tablespoons of the butter, then add the garlic for until aromatic. Stir in the shredded savoy and cook on a low heat, tossing now and then, for 10-15 minutes, until wilted. Season, then remove from the heat.

Using another small pot, warm the milk and the rest of the butter. Once the potatoes are done, drain them, then mash them in the same pot. Crush the potatoes with the creamy liquid until creamy, then add the cabbage and combine well. Adjust the seasoning once more, and hold over low heat before serving.

Once the turkey is cooked, plate alongside the creamy potato side and the vegetables and juices from the pan.