Zivi’s Lapin au Vin

Feeds 4-6

I do love this dish made with rabbit, however, you can easily make it with chicken.

Ingredients:

1. 1 large FAT PLUMP rabbit—cut up in pieces (or chicken)
2. 1/4 C. flour
3. S&P to taste
4. 1/4 Tsp. Paprika
5. 4 Tblsp. combination of butter and olive oil
6. 1/2 onion—chopped
7. 1 garlic-diced (optional)
8. 1-2 C. chicken stock
9. 1/2 to 3/4 C. hearty red wine
10. 1-2 bay leaves
11. Thyme, Basil or Rosemary to taste (optional)

Directions:

1. Wash and pat dry the rabbit.  In a bag, place the flour, S&P and paprika, shake to mix well; put rabbit in bag and shake once again till rabbit is well coated.
2. In a heavy such as a cast iron deep sided skillet or pot, heat the butter/olive oil; stir in the onion and garlic for about 4 minutes, over medium heat, till soft and glistening.  Remove to a side plate.
3. If you need more butter/olive oil at this point, add some.  Make sure the oil is hot before adding the rabbit.  Brown thoroughly on all sides over medium heat (about 5-8 minutes).  Be sure your heat is not too high so that you are not burning the rabbit.
4. Add the stock, wine, set aside onion and garlic and bay leaves and other optional spices if you wish and place a cover on the pot.
5. Cook at a simmer for about 1 hour. Do check it every now and then to see if it might need more stock or wine.
6. I serve this with white rice and a nice fresh vegetable.