Ode to a Mustard Sauce

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Ever since I had this copper pot of rabbit in mustard sauce at Au Chien Qui Fume in Paris, I have had cravings for it. It’s a traditional bistro dish that is hearty enough to satisfy any hunger. The right mustard sauce is creamy and tangy at the same time and flavors whatever is cooked in it–chicken legs are a suitable substitute.

Basically, this recipe uses a braising technique, so you can read my post “Cooked with Water” for more details. I have tried different versions, and this one works well. Season some rabbit or chicken pieces (all but the breast), and brown in unsalted butter. Remove from pan, put in some finely chopped onion, and cook until soft. Deglaze with a cup or so of white wine, add a half-cup of Dijon mustard, and reduce a bit. Return meat to pot, pour in chicken stock almost to cover, and drop in a branch of thyme and a bay leaf. Place in a 300-degree oven for a few hours; the meat should fall off the bones. Remove the chicken and reduce sauce, and then remove from heat and stir in half a cup of creme fraiche. Season to taste.

Serve with some simple preparation of potatoes or pasta to soak up all of the sauce!

Truc (Tip): To make creme fraiche, combine equal parts of heavy cream and sour cream.

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