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In our culinary practice, frequently simmer poultry and game legs, since the entire process can be done ahead of time. For the festive season, I often employ for turkey legs – it offers a superb approach to eat them. Accompany it with buttery potato and greens, though basmati rice, simple boiled potatoes or oven-roasted carrots are also excellent.

Braised Turkey Legs with Sage, Mustard and Creme Fraiche, and Creamy Potato & Cabbage

The recipe is easily doubled for a larger gathering – all you need is 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 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

Preheat your oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of neutral oil in a oven-safe skillet. Liberally salt and pepper the drumsticks, then add them to the pan and fry, flipping once, until golden brown on both sides. Transfer the legs to a plate, then remove the cooking fat.

Melt the butter in the pan, then add the garlic, shallots, bacon and sage. Fry for several minutes, until the aromatics begin to brown. Add the white wine, then lay the turkey legs on top of the vegetables. Introduce the stock so the turkey legs are partially submerged, then gently mix in the dijon and creamy element. Cover the pan with foil and roast for about 60 minutes, or until the turkey legs are fall-off-the-bone tender.

Chef's Note: Meanwhile, put the potatoes in a large saucepan of water and cook for until tender, until easily pierced with a sharp knife.

Using a separate skillet, heat a couple of spoonfuls of the butter, then sauté the garlic for a couple of minutes. Incorporate the sliced cabbage and cook on a low heat, tossing now and then, for until softened, until wilted. Adjust the seasoning, then remove from the heat.

In a third saucepan, warm the milk and the rest of the butter. Strain the softened potatoes, then put them back in the hot pot. Puree the potatoes with the creamy liquid until smooth, then fold in the cooked cabbage and combine well. Add final salt and pepper, and keep warm before serving.

After the hour is up, serve with the colcannon and the vegetables and juices from the pan.