Chicken Rabbit in Wine

Chicken Rabbit in Wine

Olia shares her family's recipe for chicken and rabbit stew. This rich winter dish combines comforting flavours and textures guraranteed warm your heart and belly over the holidays. Pair with a glass of Vin de Jardin 2016 for ultimate enjoyment.

My family have been cooking this dish but using wild rabbit for over 25 years. We normally eat it with rice, but if you take the meat off the bone it also makes for a fantastic pasta sauce. Ideal served with a bottle of Vin de Jardin 2016 from Domaine de Galouchey, a bold and weighty wine that combining Bordeaux character with a hefty dash of flair.

Serves 4 

60ml vegetable oil
100g pancetta or smoked pork belly, cubed
800g organic chicken
250g chestnut mushrooms
10 small shallots
3 celery sticks, chopped
3 carrots, sliced
300ml red wine
250ml meat or vegetable stock
1 tbsp Worcester sauce
1 tbsp soy sauce
1 tbsp Dijon mustard
1 tsp sea salt
1 tsp black pepper (freshly ground)
30g butter
200g chanterelles

METHOD

Heat half of the oil in a large cast iron pan with the pancetta in. The pancetta will release some of its fat. Take the pancetta out and keep in a bowl.

Fry the chicken on each side to brown. Take it out and keep in a bowl with the pancetta. Then add the vegetables and chestnut mushrooms and fry, moving from time to time until golden. Do this in batches to get a better colour on the vegetables. Use a bit of water, wine or stock to deglaze the bottom of the pan if you see any of it sticking.

Add the remaining ingredients apart from the butter and chanterelles, and cook over a low heat for about 30-40 minutes or until the chicken is done.

When the chicken is ready, heat the butter in a frying pan and fry the chanterelles until nice and golden.

Scatter the chanterelles over the chicken and serve alongside some rice, barley, or noodles. Enjoy with a glass of Vin de Jardin 2016, a bold textural Bordeaux blend from Domaine de Galouchey.