All week long Jody Williams, the chef at New York's beloved Buvette restaurant, will be sharing recipes from her new book, Buvette: The Pleasure of Good Food. Follow along to win one of five copies we're giving away -- and to add a little more Paris into your life.
Today: A creamy, fuss-free rabbit dish that's as simple as it is elegant.
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Yes, this recipe works with chicken; but if you haven’t ever tried rabbit, I encourage you to seek it out from your local farmers market or butcher shop. Its mild flavor and tender texture go so beautifully with this simple, creamy mustard sauce, and the entire dish is easy to make. It also reheats beautifully if you’d like to make it ahead. Serve with plenty of good bread to sop up all of the gorgeous sauce.
3 to 4 pounds rabbit, cut into serving pieces Coarse salt 4 tablespoons (1/2 stick) unsalted butter 2 garlic cloves, peeled and finely minced 1 tablespoon Herbes de Provence 1 teaspoon teaspoon dried thyme 1 cup white wine 1 cup heavy cream 1/4 cup smooth Dijon mustard 3 tablespoons whole-grain mustard 1 pound small potatoes, boiled until tender and halved