Ingredients for Smothered Rabbit With Tarragon Sauce Chicken
- 1/2 cup plus 2 tablespoons all-purpose flour
- 2 tablespoons dried tarragon
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1.5 lbs rabbit pieces
- 4 tablespoons butter
- 2 tablespoons vegetable oil
- 1.5 cups chicken broth
- 2 tablespoons cold water
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How to Make Smothered Rabbit With Tarragon Sauce Chicken
- In a large plastic bag, combine 1/2 cup all-purpose flour, 2 tablespoons dried tarragon, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Add 1.5 lbs of rabbit pieces (or 1.5 lbs boneless, skinless chicken thighs) one at a time to the bag.
- Seal the bag and shake well to coat the meat evenly with the flour mixture.
- In a large oven-safe skillet (at least 12 inches), melt 4 tablespoons of butter over medium heat.
- Add 2 tablespoons of vegetable oil to the melted butter.
- Once the butter and oil are hot (about 350°F), carefully add the rabbit or chicken pieces in batches, ensuring not to overcrowd the pan. Sauté until nicely browned on all sides.
- Pour 1.5 cups of chicken broth into the skillet.
- Bring to a simmer, then cover the skillet and transfer to a preheated 350°F (175°C) oven. Bake for 50-60 minutes, or until the rabbit or chicken is very tender.
- Remove the skillet from the oven. Remove the rabbit or chicken from the skillet and set aside.
- Increase the heat to medium-high and bring the pan juices to a simmer. In a small bowl, whisk together 2 tablespoons of flour with 2 tablespoons of cold water to create a slurry. Slowly whisk the slurry into the pan juices, stirring constantly until the sauce has thickened to your desired consistency.
- Return the rabbit or chicken to the skillet, coating it with the thickened tarragon sauce. Serve immediately.
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
0g
Fat
57g
Carbs
2g
