Nice ricipe! I used rabit and dried bacon, added some thyme and veggies - carrots, celery stalks and potatoes. Turned out great!
I used one cut-up fryer rabbit and Costco real bacon crumbles. The bacon, already cooked, didn't give up any more grease, so I stirred it around in some olive oil until it was browner, for the flavor. Would have been better if I'd started with raw bacon. I had about a cup of Mogan David Concord which smelled pretty strong and used 1.5 cups water. I added 3 potatoes in big chunks and whole baby-cut carrots so I'd have a one dish meal. Very yummy.
Wow, this was wonderful. The flavor of the dish was outstanding. I used white wine, chicken bouillion and skinless chicken breasts. The meat was moist and tender and very tasty. I reduced the sauce, it was thick, robust and bursting with flavor, just excellant. Thanks for posting your recipe.
My french grandma used to make this and I lost the recipe. Almost the same except for the bacon. I made it with fresh rabbit from bristol farms market, (expensive, but worth it). Thank you for bringing it back into our lives. My husband and I both loved it.
I have not had this in soo long. This dish reminded me of home. First I chose chicken. I added the garlic to the bacon right before it was done to add some of the flavor to the chicken. After the chicken was done I drained the bacon oil from the chicken before adding the rest of the ingredients. I also added cliced celery and shreded carrots. The next time I have this I want to use Rabit. I rang this 10 stars