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At our kitchen, frequently simmer chicken and rabbit legs, since the entire process is finished ahead of time. For Christmas, the same technique is perfect on the holiday bird's legs – this creates a delicious method to eat them. Pair it with buttery potato and greens, but fluffy rice, boiled new potatoes or oven-roasted carrots are also excellent.

Slow-Cooked Turkey with A Creamy Herb Sauce, and Colcannon

You can readily increase the portions for a larger gathering – you’ll just need a bigger pot.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Braised Legs:

• Sunflower oil or a mild cooking 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 sliced
• 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 Potato Side:

• 500g large floury potatoes such as Maris Piper, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and diced
• ½ savoy cabbage, shredded
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Method

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 place them in the hot oil and fry, flipping once, until beautifully seared on both sides. Transfer the legs to a plate, then remove the fat.

Add the butter in the pan, and then incorporate the garlic, shallots, bacon and sage. Sauté over medium-high heat until fragrant, until the onions and bacon soften and color. Deglaze with the wine, then lay the turkey legs on top of the aromatic base. Introduce the stock so the turkey legs are partially submerged, then gently mix in the dijon and creamy element. Place a foil lid on the pan and bake for one hour, or until the turkey legs are completely cooked through.

Chef's Note: At the same time, place the potato chunks in a large saucepan of water and cook for 20 minutes, until easily pierced with a fork.

In another saucepan, melt two tablespoons of the butter, then sauté the garlic for two minutes. Stir in the shredded savoy and cook on a gentle heat, tossing now and then, for until softened, until tender. Add salt and pepper, then set aside.

Using another small pot, combine the milk and the remaining butter. Drain the cooked potatoes, then mash them in the same pot. Puree the potatoes with the heated dairy mixture until smooth, then add the cabbage and stir it through. Adjust the seasoning once more, and hold over low heat before serving.

When the braising is complete, plate alongside the creamy potato side and the vegetables and juices from the pan.