Poor Man's Rabbit

Discover the rustic comfort of "Poor Man’s Rabbit," a budget-friendly twist on a classic French-inspired stew. This hearty one-pot dish features tender, golden-browned chicken thighs simmered in a fragrant broth enriched with dry white wine, fresh thyme, and a medley of vegetables like carrots, celery, and potatoes. With its rich, savory flavors and simple preparation, this recipe transforms humble ingredients into a satisfying, soul-warming meal perfect for weeknight dinners or cozy family gatherings. Serve it hot with a garnish of fresh parsley and a side of crusty bread to soak up every last drop of the aromatic broth. Elevated yet affordable, this dish is a must-try for lovers of rustic comfort food!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:75 mins

Total Time:90 mins

Servings: 4

Ingredients

• 4 pieces chicken thighs (bone-in, skin-on)
• 2 tablespoons all-purpose flour
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 3 cups chicken broth
• 1 cup dry white wine
• 4 sprigs fresh thyme
• 1 bay leaf
• 3 medium potatoes, diced into 1-inch pieces
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped (for garnish)

Directions

Step 1

Season the chicken thighs with salt and black pepper on both sides.

Step 2

Lightly dredge the chicken thighs in the flour, shaking off any excess.

Step 3

Heat the butter and olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.

Step 4

Brown the chicken thighs on both sides until golden, about 4-5 minutes per side. Remove them from the pot and set aside.

Step 5

Add the diced onion, carrots, and celery to the pot. Sauté until the vegetables begin to soften, about 5 minutes.

Step 6

Stir in the minced garlic and cook for an additional minute, until fragrant.

Step 7

Pour in the dry white wine, scraping the browned bits from the bottom of the pot. Allow the wine to reduce by half, about 3-4 minutes.

Step 8

Add the chicken broth, thyme sprigs, bay leaf, and diced potatoes to the pot. Stir to combine.

Step 9

Return the browned chicken thighs to the pot, nestling them into the liquid and vegetables.

Step 10

Bring the mixture to a gentle simmer, then cover the pot and reduce the heat to low. Cook for about 50-60 minutes, or until the chicken is tender and the potatoes are cooked through.

Step 11

Remove the thyme sprigs and bay leaf from the pot.

Step 12

Taste and adjust seasoning with additional salt and pepper as needed.

Step 13

Serve hot, garnished with fresh parsley. Pair with crusty bread for a complete meal.

Nutrition Facts

Serving size	(2546.7g)

Amount per serving	% Daily Value*
Calories	2376.4

Total Fat 131.5g	0%
Saturated Fat 41.7g	0%
Polyunsaturated Fat 2.0g
Cholesterol 551.8mg	0%
Sodium 4961.2mg	0%
Total Carbohydrate 134.8g	0%
Dietary Fiber 17.8g	0%
Total Sugars 22.7g
Protein 133.5g	0%

Vitamin D 4.5IU	0%
Calcium 380.9mg	0%
Iron 13.4mg	0%
Potassium 5014.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.4%

Protein: 23.7%

Carbs: 23.9%