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At our kitchen, frequently slow-cook chicken and rabbit legs, since every step is finished beforehand. For the festive season, I often employ on the holiday bird's legs – this creates a delicious method to enjoy them. Serve with creamy mashed potatoes with cabbage, although fluffy rice, simple boiled potatoes or caramelized carrots make fine alternatives.

Braised Turkey Legs with Sage, Mustard and Creme Fraiche, and Colcannon

You can readily increase the portions for extra guests – you’ll just need an enlarged cooking vessel.

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 diced
• 2 shallots, peeled and halved
• 5 slices streaky bacon, cut into pieces
• 8 sage leaves fresh is best
• 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 minced
• ½ savoy cabbage, thinly sliced
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Directions

Heat the oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of neutral oil in a oven-safe cast-iron frying pan. Season the turkey legs, then lay them in the pan and fry, flipping once, until golden brown on both sides. Transfer the legs to a plate, then carefully tip out and dispose of the excess oil.

Add the butter in the pan, then add the aromatics and bacon. Fry for several minutes, until the aromatics begin to brown. Add the white wine, then return the turkey on top of the vegetables. 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 can bend in half with ease.

Key Point: While that's cooking, add the peeled potatoes in a pot of salted boiling water and cook for 20 minutes, until soft when tested with a sharp knife.

Meanwhile, in a second pan, heat a couple of spoonfuls of the butter, then add the garlic for two minutes. Incorporate the sliced cabbage and cook on a low heat, mixing from time to time, for until softened, until wilted. Adjust the seasoning, then remove from the heat.

In the meantime, in a pan, warm the milk and the remaining butter. Strain the softened potatoes, then return them to their pan. Mash the potatoes with the creamy liquid until lump-free, then incorporate the greens and combine well. Add final salt and pepper, and hold over low heat before serving.

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