Rabbit Carrot Leek and Green Bean Ragoût
Ingredients
- 1 (3-pound) rabbit (thawed if frozen), cut into 8 serving pieces
- 1 tablespoon unsalted butter
- 1/4 cup dry white wine
- 2 cups fat-free chicken broth
- 2 tablespoons chopped garlic
- 1/2 tablespoon fresh thyme
- 1 teaspoon kosher salt
- 1 bay leaf (not California)
- 4 small (2-inch) red onions (1/2 pound total)
- 3 large leeks, white and pale green parts only, cut into 1/2-inch-thick rounds
- 3 large carrots, cut diagonally into 1/2-inch-thick slices
- 1/2 pound small (1-inch) boiling potatoes (about 8)
- 1/2 pound haricots verts or regular green beans, cut diagonally into 2-inch pieces
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