This is a light and easy summer time braise with a tomato and white wine base, seasoned with garlic, herbs and anchovy for depth. The anchovy does not overwhelm the dish – just a hint lingering in the background. If you don’t have access to reasonably priced rabbit, chicken would work just as well. Serve with potatoes or pasta and of course that good crusty bread to sop up the braise.
Based on the recipe Rabbit with Anchovies in Recipes from Provence by René Husson
1 rabbit, about 3 lb, cut into serving pieces
Flour for dusting rabbit pieces
Oil for browning rabbit pieces and sautéing vegetables
1 medium onion, chopped
2 medium carrots, peeled and sliced
4 anchovy filets, soaked 10 min. in milk, rinsed, drained and chopped
¾ cup non-oaked white wine
1 ½ cups chicken stock
1 small head of garlic, cloves peeled and left whole
1 lb tomatoes, peeled, seeded and chopped
2 bay leaves
1 t herbs of Provence
Salt and pepper to taste
Season the flour with salt and pepper and dust the rabbit pieces. In a Dutch oven heat the oil over medium-high heat and brown the rabbit, about 4 minutes per side. Best done in batches to prevent crowding. Remove the rabbit from the pan and set aside. Pour in a little more oil if needed, adjust heat to medium and add the carrot, onion and anchovy. Sauté until the onions soften and the anchovy dissolves, about 5 minutes.
Pour in the white wine and deglaze, loosening any brown bits stuck to the pan. Simmer gently until the liquid is reduced by two thirds, about another 3 minutes. Return the rabbit pieces to the pan and add the stock, garlic cloves, tomatoes, bay leaves and herbs of Provence. Cover and cook at a low simmer for about an hour until the rabbit is very tender. Correct the seasoning and serve.