Entrée: France – Lapin Provençal (Provençal Rabbit)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 50 min

Total 1 hr 5 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 whole rabbit, jointed (2–3 lb (900–1350 g))
Salt and black pepper to taste
3 tbsp (45 ml) olive oil
1 onion, chopped
4 garlic cloves, minced
1 (14 oz (400 g)) can diced tomatoes or 2 cups (480 ml) fresh tomatoes
1 / 2 cup (120 ml) dry white wine
1 / 2 cup (120 ml) chicken stock
1 cup (150 g) pitted Niçoise or Kalamata olives
1 tsp (5 ml) herbes de Provence (or mix of thyme, rosemary, savory)
1 tbsp (15 ml) tomato paste (optional)
Fresh parsley or basil for garnish

Show original ingredient measurements

1 whole rabbit, jointed (2–3 lb / 900–1350 g)
Salt and black pepper to taste
3 tbsp (45 ml) olive oil
1 onion, chopped
4 garlic cloves, minced
1 (14 oz / 400 g) can diced tomatoes or 2 cups (480 ml) fresh tomatoes
1 / 2 cup (120 ml) dry white wine
1 / 2 cup (120 ml) chicken stock
1 cup (150 g) pitted Niçoise or Kalamata olives
1 tsp herbes de Provence (or mix of thyme, rosemary, savory)
1 tbsp (15 ml) tomato paste (optional)
Fresh parsley or basil for garnish

Instructions

1. Season rabbit with salt and pepper. Heat olive oil in a large skillet and brown rabbit pieces; set aside.
2. Sauté onion until translucent, add garlic and cook briefly.
3. Stir in tomato paste if using, add diced tomatoes, white wine and stock; bring to a simmer.
4. Return rabbit to the pan, add olives and herbes de Provence.
5. Cover and braise gently 40–50 minutes until meat is tender and flavors meld.
6. Adjust seasoning, garnish with parsley or basil, and serve warm.