Rabbit (or Chicken) with Prunes and Marsala
Serves 2-4
We have just come back from a long weekend in the Netherlands, and returned via the ferry from France which allowed us to stock up on various goodies in the French supermarket. I had declared before we went that I was keen to bring back a rabbit (the kind for cooking, you understand) as I had memories of doing so as a child with my parents. This time I managed to avoid bringing back one with the head still attached and instead brought back four pieces, which all happened to be back pieces with the loin either side. Far less traumatic to deal with!
If you are making this at home then you could use a whole rabbit, cut into pieces, or, if rabbit isn’t your thing, then chicken thighs would work well instead.
- Ingredients:
- 3 tbsp oil
- 4 pieces of rabbit/skinless chicken thighs
- 2 tbsp seasoned flour
- 4-5 shallots, peeled, halved and sliced
- 1 clove garlic, crushed or finely minced
- 3 tbsp marsala
- 250ml stock (vegetable or chicken)
- 10 prunes, halved
- 1 bay leaf
- 1 tbsp wine or cider vinegar
- Salt and pepper
Step 1: Heat the oil in a casserole dish over a medium high heat. Dust the rabbit or chicken pieces in the seasoned flour and then brown each piece and remove to one side.
Step 2: Soften the shallots in the pan with the remaining oil (add a little more if necessary) and cook for about five minutes. Next add the garlic and cook for a further minute.
Step 3: Deglaze the pan with the marsala and then return the meat along with the prunes, bay leaf and stock.
Step 4: Bring to a simmer, cover with a lid and cook for 25-30 mins until the meat is cooked through (you do not want to overcook rabbit as it is such a lean meat it will become very dry).
Step 5: Stir in the vinegar and season to taste.
Serve with mashed potatoes or fresh egg pasta and some green vegetables.
