Lapin a La Cocotte French Rabbit Stew
Immerse yourself in the comforting flavors of rustic French cuisine with Lapin à la Cocotte, a classic rabbit stew that epitomizes hearty home cooking. Tender rabbit pieces are slow-simmered in a rich sauce of dry white wine, savory chicken stock, and a touch of tomato paste, creating a robust, velvety base. Aromatics like garlic, onions, fresh thyme, and bay leaf infuse every bite with earthy depth, while carrots, celery, and mushrooms add layers of texture and natural sweetness. This dish is expertly slow-cooked in a cocotte (a heavy-bottomed casserole dish), ensuring the meat is fall-off-the-bone tender and infused with the essence of its flavorful broth. Perfectly paired with crusty bread or buttered noodles, Lapin à la Cocotte is a soul-warming dish perfect for special occasions or an indulgent weekend meal. Perfect for rustic French stew lovers seeking timeless elegance in every bite!
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Recipe Information
Ingredients
- 1 whole rabbit (cut into serving pieces)
- 3 tablespoons all-purpose flour
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion (finely chopped)
- 2 large carrots (peeled and sliced into rounds)
- 2 stalks celery stalks (sliced)
- 3 cloves garlic cloves (minced)
- 2 cups dry white wine
- 1 cup chicken stock
- 2 tablespoons tomato paste
- 4 sprigs fresh thyme
- 1 whole bay leaf
- 1 cup mushrooms (sliced)
- 1 to taste salt
- 1 to taste black pepper
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Season the rabbit pieces with salt and pepper, then dredge them in the flour, shaking off the excess.
Heat a large heavy-bottomed casserole dish (cocotte) over medium heat. Add 2 tablespoons of the olive oil and the butter, allowing the butter to melt.
Sear the rabbit pieces in batches until golden brown on all sides, about 4-5 minutes per side, then transfer them to a plate.
In the same dish, add the remaining olive oil. Sauté the onion, carrots, and celery over medium heat for 5 minutes, stirring occasionally.
Add garlic to the vegetables and cook for 1 minute, until fragrant.
Deglaze the pan with the white wine, scraping up any browned bits from the bottom of the dish. Let it simmer for 2 minutes.
Stir in the chicken stock, tomato paste, thyme sprigs, and bay leaf. Return the rabbit pieces to the dish, nestling them into the liquid.
Cover the cocotte with a lid and reduce the heat to low. Simmer gently for 1 hour, stirring occasionally.
After 1 hour, add the sliced mushrooms to the dish and continue to cook for 20-30 more minutes, until the rabbit is tender and the sauce has thickened slightly.
Check seasoning and adjust with salt and pepper, if necessary.
Discard the thyme sprigs and bay leaf before serving. Garnish the stew with fresh parsley.
Serve hot with crusty bread or over buttered noodles for a complete meal.
Nutrition Facts
Calories |
3910 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 191.0 g | 245% | |
| Saturated Fat | 58.4 g | 292% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1313 mg | 438% | |
| Sodium | 3357 mg | 146% | |
| Total Carbohydrate | 69.3 g | 25% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 23.2 g | ||
| Protein | 400.4 g | 801% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 514 mg | 40% | |
| Iron | 41.7 mg | 232% | |
| Potassium | 6886 mg | 147% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
