Rabbit Braised in White Wine and Tomato
In French this is Lapin au Vin Blanc and Tomate and it is one of my favorite things to make when I can get rabbit legs while in France. The rabbit is braised slowly (cooked slowly in liquid) in white wine, vegetable stock with tomato paste, and with a variety of aromatic vegetables and herbs. It is rich and savory. It is wonderful served with crispy bread (like a baguette) or over rustic polenta. You can substitute chicken thighs for rabbit, but if you can get your hands on rabbit give it a try. It is fantastic.
I have been in France for 2 weeks and I’ve already made this twice. I am ready to make it again because it is simple, delicious, and oh so French. Like most braised or stewed dishes, it gets better each day, so leftovers are a must.
Be adventurous and find some rabbit or go with the old standard, chicken. Either way you will not be disappointed. This meal is a big sensation with anyone who tries it. So get to work and just cook!
Gather the following ingredients:
4 legs of rabbit (split into 4 separate legs) or chicken leg and thigh on the bone
Kosher salt and ground black pepper
¼ cup olive oil
1/2 cup red onion, diced
1/2 cup leek, diced
1 cup carrot, diced
1 cup celeriac or fennel, pealed (celeriac) and diced
Pinch of red-pepper flakes
2 Tablespoons tomato paste
2 cup dry white wine
2-3 cup low-sodium vegetable or chicken stock
2 bay leaves
Salt
Black pepper
2 teaspoon finely chopped fresh thyme
2 teaspoon finely chopped fresh rosemary
Crispy bread and polenta or pasta
Here’s what to do next:
Pat the rabbit legs dry and season with all sides with salt and pepper. Add the oil to a Dutch oven or thick bottoms pot and heat over medium-high heat. Brown the pieces on all sides, working in batches if needed to avoid crowding. Transfer to a plate and set aside.
Reduce the heat to medium. Add the onion, leeks, carrots, and celeriac, stirring until soft. Sauté, stirring occasionally, until vegetables are soft and caramelized (about 25 minutes). Deglaze the pan with the wine, scraping bottom of pan. Add tomato paste, bay leaves, and stock. Stir well, and season with salt and pepper to taste. Bring to a boil, stir, and reduce heat to low. . Add the tomatoes, broth, bay leaves and thyme. Add the rabbit to the pot, spacing them evenly so they are partly covered by the liquid (add more broth if necessary. Bring to a boil and then reduce the heat and simmer, lid slightly ajar, until meat is tender and nearly falling off the bone, about 2 hours. Turn the pieces at least once.
Turn off the heat and discard the bay leaves. Add thyme and rosemary, and season with salt and pepper. Spoon stew into a bowl or over warm polenta or pasta tossed with butter. Place a rabbit leg on each plate and top with more fresh herbs and grated Parmesan. Serve with crusty bread, a spoon, a fork, a knife, and a glass of light red or bold white. Enjoy.
Bon Appetite!