Lapin A La Dijonnaise

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.

Steps

Place a rack in the lower third of the oven and preheat the oven to 350 degrees f.

If you are using whole rabbits , place a rabbit flat on a cutting board.

Separate the two back legs.

Cut the 2 front legs from the shoulders.

Cut the back loin into 3 pieces cut across the ribs , then the rack into 3 pieces.

Cut each of the back legs in half.

You should have 12 to 14 pieces.

Repeat with the remaining rabbit.

Bring the stock and wine to a boil in a large saucepan.

Reduce the heat to medium-low and keep at a slow , steady simmer.

Warm the olive oil and butter in a 7 quart cast iron low-sided braiser over medium-high heat.

Season the rabbit with salt and pepper and dust with the flour.

Add the rabbit and sear until golden brown on all sides , about 10 minutes.

Add the onions and mushrooms and sweat , while stirring , for 5 to 7 minutes.

Add the mustard seeds and the whole tarragon leaves , toss well and bake for 10 minutes.

Pour in the hot stock / wine mixture , cover with .

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