Rabbit Coq Au Vin
Flour-dredged rabbit thighs braised in fruity Riesling wine with bacon, pearl onions, mushrooms, and herbs until falling-off-the-bone tender—a French classic with a twist.
Ingredients
- 8 thighs rabbit thighs, skin on
- 2 cup flour, plus 2 tbsp
- 1 egg whole egg
- 2 tbsp milk
- 12 oz bacon, chopped
- 1 pint pearl onions, peeled
- 1 lb domestic mushrooms, thinly sliced
- 0.3 cup chopped shallots
- 2 tbsp chopped garlic
- 1 tbsp chopped fresh thyme
- 2 whole bay leaves
- 3 cup fruity Riesling wine
- 2 cup brown chicken stock
- 2 tbsp butter
- 1 tbsp finely chopped fresh parsley
Instructions
- 1
Season rabbit with salt and pepper. Set up a dredging station: seasoned flour in one pan, egg beaten with milk in another.
- 2
Dredge rabbit in flour, dip in egg wash, then dredge again in flour, coating completely.
- 3
In a large oven-proof skillet, render bacon until crispy, 6–8 minutes. Remove and reserve. Brown rabbit in the bacon fat, 3–4 minutes per side. Remove and set aside.
- 4
Sauté pearl onions in bacon fat for 2 minutes. Add mushrooms, shallots, and garlic; sauté 2 minutes. Add thyme and bay leaves.
- 5
Return rabbit to the pan. Add wine and chicken stock. Bring to a simmer, cover, and cook until very tender, about 30–35 minutes.
- 6
Remove rabbit. Stir butter into the sauce. Season to taste. Return rabbit and crispy bacon to the pan. Garnish with parsley and serve.
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