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At our kitchen, frequently simmer chicken and rabbit legs, as every step is completed in advance. For Christmas, this method works wonderfully on the holiday bird's legs – it’s a lovely way to eat them. Pair it with colcannon, though basmati rice, boiled new potatoes or roast carrots are also excellent.

Braised Turkey Legs with A Creamy Herb Sauce, and Colcannon

You can readily increase the portions for a larger gathering – all you need is a larger pan.

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 minced
• 2 shallots, peeled and sliced
• 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 Potato Side:

• 500g large floury potatoes like Russets, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and chopped
• ½ savoy cabbage, shredded
• 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 23cm wide x 7cm high cast-iron frying pan. Pat the turkey legs dry and season, then place them in the hot oil and fry, turning once, until beautifully seared on both sides. Transfer the legs to a plate, then remove the fat.

Add the butter in the pan, followed by the garlic, shallots, bacon and sage. Sauté over medium-high heat five to 10 minutes, until the onions and bacon begin to brown. Add the white wine, then place the seared legs on top of the vegetables. Add enough chicken stock so the turkey legs are halfway immersed, then carefully stir in the mustard and creme fraiche. Seal the pan tightly with foil and bake for one hour, or until the turkey legs can bend in half with ease.

Pro Tip: While that's cooking, put the potatoes in a pan of boiling water and cook for around 20 minutes, until soft when tested with a skewer.

In another saucepan, warm a portion of the butter, then add the garlic for two minutes. Stir in the shredded savoy and cook on a low heat, tossing now and then, for 10 to 15 minutes, until tender. Adjust the seasoning, 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 mash them in the same pot. Puree the potatoes with the heated dairy mixture until creamy, then fold in the cooked cabbage and combine well. Adjust the seasoning once more, and keep warm before serving.

After the hour is up, plate alongside the colcannon and the cooking liquid from the pan.