This is my take on a classic coq au vin. Pimped up with Rabbit and chorizo its makes a tasty spring time morsel! Enjoy!
- 3-4 Front rabbit legs
- 250 gr Chorizo cut in 3cm chunks
- 4 Shallots cut in quarters
- 2 Garlic cloves finely chooped
- 3-4 sprigs of thyme
- 2 Tbsps flour
- 150 ml Chicken stock
- 250 ml Spanish red wine
- 25 gr Butter
- 2 tbspns Flour
Here’s also a classic with a twist to listen to while cooking!
Heat the oven to 180. Add flour and seasoning to a bowl. Toss the Rabbit legs in the flour until they are evenly coated.
Heat an oven proof pan till hot. Fry the Rabbit legs for 2 minutes on each side until they are crispy and golden. Remove from the pan. Add more oil and saute the shallots for 5 minutes. Next throw in the chorizo and brown. Once the chorizo is nicely coloured add the garlic and thyme. Fry for 1 minute only. Don’t burn the garlic, it will ruin the whole dish.
Return the legs to the pan. Turn the heat up and pour in the red wine. Reduce by half and then add the stock.
Place the pan in the oven for 40 minutes turning every ten minutes or so. Remove from the oven and place back on the hob.Of course, be careful with the handle, it’ll be super hot! Mix together the butter and flour till it makes a creamy paste and add to the rabbit. Stir till the lumps have dissolved. Bring to the simmer and once the sauce has thickened serve.
Serving suggestion: honey roasted carrots and new potatoes with parsley!