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In our culinary practice, frequently simmer chicken and rabbit legs, as the entire process is finished ahead of time. During the holidays, the same technique is perfect on the holiday bird's legs – it’s a lovely way to eat them. Accompany it with colcannon, though fluffy rice, simple boiled potatoes or roast carrots are also excellent.

Braised Turkey Legs with Herbs, Mustard & Cream, 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 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 quartered
• 5 slices streaky bacon, cut into pieces
• 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 Mashed Potatoes with Cabbage:

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

Directions

Preheat your oven to 200C (180C fan)/390F/gas 6. Add a generous splash of sunflower oil in a large, deep cast-iron frying pan. Season the turkey legs, then add them to the pan and brown, turning once, until golden brown on both sides. Take the turkey out to a plate, then carefully tip out and dispose of the fat.

Add the butter in the pan, followed by the garlic, shallots, bacon and sage. Sauté over medium-high heat several minutes, until the shallots and bacon soften and color. Pour in the wine, then place the seared legs on top of the aromatic base. Add enough chicken stock so the turkey legs are halfway immersed, then whisk in the mustard and creme fraiche. Seal the pan tightly with foil and roast for one hour, or until the turkey legs are fall-off-the-bone tender.

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

In another saucepan, warm a portion of the butter, then sauté the garlic for a couple of minutes. Add the cabbage and cook on a low heat, tossing now and then, for 10 to 15 minutes, until tender. Add salt and pepper, then set aside.

In the meantime, in a pan, combine the milk and the leftover butter. Drain the cooked potatoes, then put them back in the hot pot. Puree the potatoes with the creamy liquid until smooth, then incorporate the greens and stir it through. Season again to taste, and reheat gently before serving.

When the braising is complete, serve with the colcannon and the aromatics and rich sauce from the pan.