Lapin A La Dijonnaise

Description

I saw this recipe tonight on emeril (who i really don't like), but daniel boulud was featured (who i do like) and this looks like a great recipe to save! It is a rabbit recipe, though i am planning on using chicken thighs–they are much easier to find! Also, times are approximate.

Ingredients

• Rabbits
• Unsalted Chicken Stock
• Dry White Wine
• Vegetable Oil
• Unsalted Butter
• Salt & Freshly Ground Black Pepper
• All-purpose Flour
• White Pearl Onions
• Button Mushroom
• Mustard Seeds
• Fresh Tarragon
• Dijon Mustard
• Mustard Powder
• Crouton
• Chives

Instructions

1. Place a rack in the lower third of the oven and preheat the oven to 350 degrees f
2. If you are using whole rabbits, place a rabbit flat on a cutting board
3. Separate the two back legs
4. Cut the 2 front legs from the shoulders
5. Cut the back loin into 3 pieces cut across the ribs, then the rack into 3 pieces
6. Cut each of the back legs in half
7. You should have 12 to 14 pieces
8. Repeat with the remaining rabbit
9. Bring the stock and wine to a boil in a large saucepan
10. Reduce the heat to medium-low and keep at a slow, steady simmer
11. Warm the olive oil and butter in a 7 quart cast iron low-sided braiser over medium-high heat
12. Season the rabbit with salt and pepper and dust with the flour
13. Add the rabbit and sear until golden brown on all sides, about 10 minutes
14. Add the onions and mushrooms and sweat, while stirring, for 5 to 7 minutes
15. Add the mustard seeds and the whole tarragon leaves, toss well and bake for 10 minutes
16. Pour in the hot stock / wine mixture, cover with a round of buttered parchment paper and bake for 30 minutes
17. Remove and discard the parchment paper and bake 10 minutes more
18. Meanwhile, whisk together 3 tablespoons of dijon mustard, the mustard powder, and the remaining chopped tarragon leaves
19. Brush the rabbit with the mustard mixture and bake for 15 minutes
20. To check for doneness, using a small knife pierce the thickest part of the thigh
21. The meat should feel tender
22. Stir in the remaining 1 tablespoon of mustard and sprinkle the croutons and chives over
23. Serve