Braised Rabbit Legs

• 8 rabbit hind legs, about 2 1/2 to 3 pounds
• Salt
• pepper
• 2 tablespoons vegetable oil
• 4 large shallots, thinly sliced
• 13 cup cornichons, halved
• 1/4 cup cornichon brine
• 3 tablespoons white wine vinegar
• 3 cups chicken stock, or as needed
• 4 tablespoons butter, cut into pieces
• 13 cup chopped flat-leaf parsley

1. Heat oven to 350 degrees.
2. Pat the rabbit legs dry, and season with salt and pepper.
3. Place a large Dutch oven over high heat, and heat oil until shimmering.
4. Sear the rabbit legs until browned on both sides.
5. Transfer to a plate.
6. Reduce the heat to medium-low, add the shallots to the pan, and saute until tender but not browned, 2 to 3 minutes.
7. Add the cornichons, brine and vinegar, raise heat and bring to a simmer.
8. Return the rabbit legs to the pan with any accumulated juices.
9. Add enough chicken stock to come to within about 1/2 inch of covering the legs.
10. Bring to a boil, then remove from heat.
11. Cover the pan and bake until the rabbit meat is tender and the leg joint bends easily, about 45 minutes.
12. Transfer legs to a plate and keep warm.
13. Skim cornichons and shallots from the sauce and set aside.
14. Return pan to medium-high heat, and boil until sauce is reduced by about half.
15. Whisk in butter a piece at a time, and adjust salt and pepper to taste.
16. Return rabbit, cornichons and shallots to the pan until just reheated.
17. Stir in parsley.
18. To serve, place 2 legs on each plate, and top with some shallots, cornichons and sauce.

salt, pepper, vegetable oil, shallots, cornichons, cornichon brine, white wine vinegar, chicken stock, butter, flatleaf

Taken from cooking.nytimes.com/recipes/1013493 (may not work)