Rabbit With Mustard And Cocoa

• 1 tablespoon unsweetened cocoa powder
• 3 tablespoons dijon mustard
• 2 tablespoons heavy cream
• peanut oil
• 2 1/4 pounds rabbit hind legs, you can substitute chicken legs
• 3 scallions sliced
• 3 garlic cloves sliced
• 2 bay leaves
• 3 stalks fresh thyme only the leaves
• 1 handful fresh parsley chopped
• chicken stock
• salt
• ground black pepper
• 1 tablespoon butter
• 1/2 green bell pepper, sliced
• 1/2 red bell pepper sliced
• 1/2 yellow bell pepper sliced

1. In a bowl, pour in the cocoa, mustard, and cream. Stir and set aside.
2. In a Dutch oven, heat up some peanut oil and sear the rabbit until golden on all sides.
3. Add the scallions and garlic and saute briefly until they have softened.
4. Add the bay leaves, fresh thyme, and fresh parsley. Then add the chicken stock about halfway up the sides of the meat.
5. Add in the cocoa mustard mixture, salt and pepper to taste, and stir everything together well.
6. Simmer on low heat for 45 minutes or until the rabbit is tender.
7. Separately, in a skillet, heat up the butter and saute the bell peppers until al dente.
8. Check the salt levels of everything and serve. The sauteed peppers go on top of the rabbit.

cocoa, dijon mustard, heavy cream, peanut oil, chicken, scallions, garlic, bay leaves, thyme, handful fresh parsley, chicken, salt, ground black pepper, butter, green bell pepper, red bell pepper, yellow bell pepper

Taken from www.yummly.com/recipe/Rabbit-with-Mustard-and-Cocoa-626798 (may not work)