Best Lapin A La Dijonnaise Recipes

LAPIN A LA DIJONNAISE

Steps:

• Place a rack in the lower third of the oven and preheat the oven to 350 degrees F.
• If you are using whole rabbits, place a rabbit flat on a cutting board. Separate the two back legs. Cut the 2 front legs from the shoulders. Cut the back loin into 3 pieces cut across the ribs, then the rack into 3 pieces. Cut each of the back legs in half. You should have 12 to 14 pieces. Repeat with the remaining rabbit.
• Bring the stock and wine to a boil in a large saucepan. Reduce the heat to medium-low and keep at a slow, steady simmer.
• Warm the olive oil and butter in a 7 quart cast iron low-sided braiser over medium-high heat.
• Season the rabbit with salt and pepper and dust with the flour.
• Add the rabbit and sear until golden brown on all sides, about 10 minutes.
• Add the onions and mushrooms and sweat, while stirring, for 5 to 7 minutes.
• Add the mustard seeds and the whole tarragon leaves, toss well and bake for 10 minutes.
• Pour in the hot stock/wine mixture, cover with a round of buttered parchment paper and bake for 30 minutes.
• Remove and discard the parchment paper and bake 10 minutes more.
• Meanwhile, whisk together 3 tablespoons of Dijon mustard, the mustard powder, and the remaining chopped tarragon leaves.
• Brush the rabbit with the mustard mixture and bake for 15 minutes. To check for doneness, using a small knife pierce the thickest part of the thigh. The meat should feel tender.
• Stir in the remaining 1 tablespoon of mustard and sprinkle the croutons and chives over.
• Serve.

PORK CHOPS DIJONNAISE

Steps:

• Lightly dredge chops in flour; shake off excess.
• In a large skillet, heat oil over medium-high heat.
• Add the chops and brown them, about 5 minutes per side.
• Season chops with the salt and pepper and transfer to a baking dish.
• Bake in 350-degree oven 15 minutes.
• Pour off fat from skillet.
• Add wine, mustard, tomato purée, and chopped chives to skillet.
• Stir sauce over medium heat, scraping up any browned pieces.
• Reduce heat to low and simmer sauce, stirring often, about 5 to 7 minutes.
• Turn off heat.
• Divide the chops among individual dinner plates and lower oven temperature to 200 degrees, leaving the door open to hasten cooling.
• Return chops to oven to keep warm.
• Add juices that have accumulated in baking pan to sauce in the skillet.
• Reheat sauce over medium heat until bubbly; turn off heat and season with salt and pepper to taste.
• Top each chop with a few spoonfuls of sauce and garnish with chive slivers.

CHICKEN DIJONNAISE

Steps:

• Preheat oven to 375ºF.
• Melt butter with oil in a large flameproof casserole or ovenproof skillet over medium-high heat.
• Sprinkle chicken thighs with salt.
• Cook in batches 5 to 7 minutes, until golden brown on all sides.
• Remove chicken thighs from casserole as each batch cooks, and set aside on a plate.
• Reduce heat to medium, add shallots to fat remaining in casserole.
• Cook, stirring, 3 to 5 minutes until softened.
• Return chicken thighs to casserole, meaty side up, along with any juices that have accumulated on plate. Cover casserole and transfer to the oven.
• Cook 25 minutes, until chicken is cooked through.
• Remove chicken thighs from casserole. Arrange meaty sides up on a baking sheet. Spread 2 tbsp mustard evenly over thighs. Sprinkle with pepper.
• Return chicken thighs to turned-off oven to keep warm.
• Tip contents of casserole into a sieve set over a bowl, reserving contents of sieve. Skim off as much fat as possible from liquid in bowl.
• Return skimmed liquid to casserole, along with wine.
• Bring to a boil over high heat, stirring to scrape up any brown bits from bottom of casserole.
• Boil over high heat 3 to 5 minutes, until liquid has reduced slightly.
• Whisk in cream and remaining mustard.
• Stir in contents of sieve.
• Boil, stirring, 2 to 3 minutes, until sauce has thickened slightly.
• Taste and add salt and pepper if necessary.
• Arrange chicken thighs on a warm shallow serving dish and pour sauce over and around chicken.
• Garnish with thyme and serve at once.