Smothered Rabbit with Tarragon Sauce Chicken
Delight your taste buds with Smothered Rabbit with Tarragon Sauce Chicken, a rustic yet elegant dish that brings French-inspired comfort food to your table. This recipe features tender, slow-cooked rabbit pieces bathed in a luxurious tarragon cream sauce, infused with the richness of white wine, Dijon mustard, and a hint of lemon for brightness. Earthy mushrooms and aromatic garlic and onions create a flavor-packed base, while fresh tarragon elevates the dish with its distinct, anise-like notes. Perfectly paired with creamy mashed potatoes or buttered noodles, this hearty, one-pan meal is ideal for cozy family dinners or special occasions. With a cook time of just 90 minutes, it’s an achievable way to impress your guests and explore a gourmet twist on classic homestyle cooking.
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Recipe Information
Ingredients
- 1 whole (about 3-4 lbs), jointed rabbit
- 0.25 cup all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 large, finely chopped onion
- 3 minced garlic cloves
- 1 cup white wine
- 2 cups chicken stock
- 0.5 cup heavy cream
- 2 tablespoons, chopped fresh tarragon leaves
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 8 ounces, sliced mushrooms
Instructions
In a shallow dish, combine the flour, salt, and black pepper. Dredge the rabbit pieces in the seasoned flour, shaking off any excess.
In a large sauté pan or casserole dish, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium heat.
Brown the rabbit pieces on all sides, about 3-5 minutes per side. Work in batches if necessary, to avoid overcrowding the pan. Remove the browned rabbit and set aside.
Reduce the heat to medium-low and add the remaining 1 tablespoon of butter to the pan. Add the chopped onion and sauté until softened, about 5 minutes.
Stir in the garlic and mushrooms and cook for an additional 3 minutes, until fragrant.
Deglaze the pan with white wine, scraping up any browned bits from the bottom of the pan. Let the wine reduce by half, about 2-3 minutes.
Add the chicken stock, heavy cream, Dijon mustard, and lemon juice, stirring to combine. Bring the mixture to a gentle simmer.
Return the rabbit pieces to the pan, nestling them into the sauce. Cover the pan tightly with a lid and reduce the heat to low. Simmer gently for 1 hour, or until the rabbit is tender and cooked through.
Stir in the chopped tarragon leaves and adjust seasoning with additional salt and pepper, if needed.
Serve the smothered rabbit over mashed potatoes, rice, or buttered noodles, spooning the sauce generously over the top. Enjoy!
Nutrition Facts
Calories |
4808 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 249.3 g | 320% | |
| Saturated Fat | 88.1 g | 440% | |
| Polyunsaturated Fat | 30.7 g | ||
| Cholesterol | 1531 mg | 510% | |
| Sodium | 8517 mg | 370% | |
| Total Carbohydrate | 68.9 g | 25% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 19.6 g | ||
| Protein | 493.2 g | 986% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 485 mg | 37% | |
| Iron | 42.9 mg | 238% | |
| Potassium | 6186 mg | 132% | |
*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.
