Braised Rabbit Legs

ngredients
Yield:
4 servings
8rabbit hind legs, about 2½ to 3 pounds
Salt
pepper
2tablespoons vegetable oil
4large shallots, thinly sliced
⅓cup cornichons, halved
¼cup cornichon brine
3tablespoons white wine vinegar
3cups chicken stock, or as needed
4tablespoons butter, cut into pieces
⅓cup chopped flat-leaf parsley

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Continued on the next page
Preparation
Step 1
Heat oven to 350 degrees. Pat the rabbit legs dry, and season with salt and pepper. Place a large Dutch oven over high heat, and heat oil until shimmering. Sear the rabbit legs until browned on both sides. Transfer to a plate.

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