This is a traditional recipe from Provence with bold mediterranean flavors. It’s also very healthy and delicious !
This recipe is normally made with rabbit…a common meat in France , very lean and tasty. Here it is hard to come by rabbit but I found some at Siesel meat market in Bay park near Morena Bvd in their frozen section. ( 1 rabbit cut into parts : legs, trunk in 2 or 3 pieces, liver…will serve 6 people ) You can also use chicken thighs ( skinless ), breast would be too dry. ( count maybe 2 thighs per person )
In a cast iron pot , saute the meat in olive oil until brown. Ad , 4-6 thin slices of pancetta , 2 large onions chopped in cubes, 1 shallot chopped and toss until onions are soft and gold . Pour in 1/2 a bottle of white wine ( it should not cover the meat entirely but come half way ) Do Not Salt or pepper ( a lot in the pancetta ) , cover and simmer for about 1 hour. There should always be some liquid but it is not a liquidy stew…more like a “civet ” . In a pan , saute 1 pack of small white button mushrooms and 1 pack of small crimini mushrooms washed and cut into 4 pieces . Cook until all the water has evaporate. Set aside. Remove the pit of some black olives and cut in small pieces ( but not chopped) , set aside. When the meat is tender ad the mushrooms and olives, turn a few times and remove from the stove to let cool down over night. This is much better the next day ….and this way you can prepare it in advance. The following day ; just re heat the stew ; when hot ad 80grs of Black Tapenade ( about 1 jar ) and serve with some fresh linguine or some baked potatoes with bay leaves : Cut the potatoes so you can insert some bay leaves ( do not cut the potatoes all the way so they stay together) , 2 cuts per potatoe.
Display in a baking dish, ad a few spoons of chicken broth at the bottom, drizzel with olive oil, salt. Bake in the oven 350F for a bout 1 hour or until cooked. ( for a faster version , cover and cook in the microwave for 10mns then put in the oven for the finishing crispness.
Enjoy it !