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At our kitchen, we often simmer chicken and rabbit legs, because all the preparation is completed ahead of time. For Christmas, I often employ on the holiday bird's legs – it’s a lovely way for serving them. Accompany it with buttery potato and greens, although basmati rice, steamed baby potatoes or roast carrots would also go great.

Braised Turkey Legs with Herbs, Mustard & Cream, and Creamy Potato & Cabbage

You can readily increase the portions for extra guests – simply require a bigger pot.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Main Dish:

• 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, diced
• 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 Colcannon:

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

Method

Set the oven to 200C (180C fan)/390F/gas 6. Add a generous splash of sunflower oil in a 23cm wide x 7cm high cast-iron frying pan. Season the turkey legs, then add them to the pan and sear, flipping once, until nicely coloured on both sides. Remove 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. Cook on a medium-high heat five to 10 minutes, until the shallots and bacon soften and color. Pour in the wine, then return the turkey on top of the mixture. Add enough chicken stock so the turkey legs are covered halfway, then whisk in the dijon and creamy element. Place a foil lid on the pan and roast for an hour, or until the turkey legs are fall-off-the-bone tender.

Key Point: Meanwhile, put the potatoes in a pot of salted boiling water and cook for around 20 minutes, until easily pierced with a fork.

Meanwhile, in a second pan, 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, mixing from time to time, for 10 to 15 minutes, until soft. Add salt and pepper, then remove from the heat.

In the meantime, in a pan, warm the milk and the leftover butter. Once the potatoes are done, drain them, then return them to their pan. Puree the potatoes with the warm milk and butter until lump-free, then incorporate the greens and combine well. Adjust the seasoning once more, and reheat gently before serving.

When the braising is complete, dish up with the creamy potato side and the cooking liquid from the pan.