Lapin aux Olives à la Provençale

Lapin Aux Olives A La Provencale

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Temps de préparation:20 Mins

Temps de cuisson:01 Hrs 30 Mins

Servings:4 portions

Ingrédients:

• 1 lapin (environ 1.5 kg), découpé en morceaux
• 2 cuillères à soupe d'huile d'olive
• 1/4 tasse de farine tout usage
• Sel et poivre noir fraîchement moulu, au goût
• 1 gros oignon, haché (environ 150g)
• 2 carottes, hachées (environ 100g)
• 2 gousses d'ail, émincées
• 1 brin de thym frais, ou 1 cuillère à café de thym séché
• 1 feuille de laurier
• 1 tasse de vin blanc sec (e.g., Sauvignon Blanc ou Pinot Grigio)
• 1 tasse de bouillon de poulet (ou bouillon de légumes)
• 1 boîte (400g) de tomates en dés, non égouttées
• 1/2 tasse d'olives vertes, dénoyautées et coupées en deux
• 1/4 tasse d'olives noires, dénoyautées et coupées en deux
• 2 cuillères à soupe de concentré de tomates
• 1 cuillère à soupe de câpres, égouttées (facultatif)
• Persil frais, haché (facultatif)

Instructions:

• Préparer le lapin: Assaisonner les morceaux de lapin avec du sel et du poivre. Enfariner, en secouant l'excédent.
• Faire dorer le lapin: Chauffer l'huile d'olive dans la cocotte à feu moyen vif. Faire dorer les morceaux de lapin en plusieurs fois, sans surcharger la cocotte. Réserver.
• Faire revenir les aromates: Ajouter l'oignon et les carottes dans la cocotte et faire revenir jusqu'à ce qu'ils soient ramollis, environ 5 minutes. Ajouter l'ail et cuire encore 1 minute, jusqu'à ce qu'il soit parfumé.
• Déglacer et combiner: Verser le vin blanc et gratter le fond de la cocotte pour décoller les sucs. Ajouter le bouillon de poulet, les tomates en dés, le concentré de tomates, le thym et la feuille de laurier. Porter à ébullition.
• Laisser mijoter le lapin: Remettre le lapin dans la cocotte. Réduire le feu à doux, couvrir et laisser mijoter pendant 1 heure à 1 heure 15 minutes, ou jusqu'à ce que le lapin soit très tendre et cuit. Vérifier de temps en temps et ajouter un peu de bouillon si nécessaire pour éviter que ça n'attache.
• Ajouter les olives et les câpres: Incorporer les olives vertes et noires et les câpres (si utilisé). Laisser mijoter encore 15 minutes, en permettant aux saveurs de se mélanger.
• Servir: Retirer la feuille de laurier et le brin de thym. Garnir de persil frais, si désiré. Servir chaud. Lapin aux olives.

Nutrition Facts

Calories	450-550
Fat	20-30g
Fiber	3-5g

Recipe Info

Category	Plat Principal
Cuisine	Française

Alright, allons-y! let's dive into this lapin aux olives recipe. it's a real taste of france. it's simple, yet incredibly flavorful.

Plus, who doesn't love a dish that warms you from the inside out, like a perfect edith piaf song?

Rediscovering a Classic: Lapin aux Olives

Ever wonder what smells like home in france? for many, it's lapin aux olives . this dish isn't just food. it's a tradition.

It's a hug in a bowl. think of it as the french answer to your grandma's secret recipe. it's comforting, rustic, and oh-so-delicious.

You know? like a scene from "amélie".

From Provence with Love: A Taste of Tradition

This good food comes from the sun-drenched kitchens of provence. it's more than just a dish. it's a journey. a journey through olive groves and vineyards.

It’s surprisingly easy to make. we're talking about medium difficulty here. the prep takes about 20 minutes. cooking takes about 1.

5 hours. it serves 4. perfect for a family dinner or a cozy night with friends.

Why This Lapin aux Olives Recipe Rocks

Rabbit is a lean protein, making this a healthy low carb recipes choice. it's perfect for a chilly evening. imagine serving this after a crisp autumn walk.

Trust me, people will rave. what makes this recipe special? it’s the perfect balance of savory and briny. the olives and herbs create a symphony of flavors.

Honestly, it's magnifique !

Prepping for Success: The Lapin aux Olives Ingredients

Time to gather our troops, or should i say, our ingredients? this lapin aux olives needs: rabbit, olive oil, flour, onion, carrots, garlic, thyme, bay leaf, white wine, chicken broth, diced tomatoes, green olives, black olives, tomato paste, and capers.

Don't forget fresh parsley for garnish. browning the rabbit? that's your secret weapon. don’t skip that step. it's key to a rich, deep flavor.

Use a dry white wine you’d actually drink. cooking tips : low and slow is the way to go for the most tender rabbit.

Alright, let's dive into what you need to make a killer lapin aux olives . think of it like this: we're building a flavor empire, brick by delicious brick.

This ain't just good food , it's an experience!

Ingredients & Equipment: The French Kitchen Essentials

Let's get down to brass tacks. Before you even think about channeling your inner Julia Child, you gotta have the right stuff. No fancy stuff here, just honest-to-goodness kitchen staples.

Main Ingredients: The Heart of the Matter

Okay, so here's what you need, mes amis. Remember, quality matters! A sad carrot makes a sad sauce.

• Rabbit: One rabbit, about 3.3 lbs (1.5 kg) , cut into pieces. Go for fresh! A good butcher will have the freshest lapin. Make sure the meat looks pink, not grey.
• Olive Oil: 2 tablespoons (30 ml) . Use good stuff. That's the base of the flavor, after all.
• All-Purpose Flour: 1/4 cup (30g) . For a light dusting. If you're doing Low Carb Recipes or Keto Recipes you can use almond flour, but it does change the flavor slightly.
• Salt & Pepper: To taste. Don't be shy, but remember you can always add more!
• Onion: One large, chopped. About 150g . It's gotta be firm.
• Carrots: Two, chopped. Around 100g . Healthy Low Carb Recipes sometimes ditch carrots, but not in this classic!
• Garlic: Two cloves, minced. Fresh, always fresh.
• Thyme: One sprig fresh, or 1 teaspoon dried. Think Provence!
• Bay Leaf: Just one. A silent guardian of flavor.
• Dry White Wine: 1 cup (240 ml) . Something you'd drink, like a Sauvignon Blanc.
• Chicken Broth: 1 cup (240 ml) . Homemade is best, but store bought works fine.
• Diced Tomatoes: One can ( 14 oz / 400g ), undrained. San Marzano if you're feeling fancy!
• Green Olives: 1/2 cup (80g) , pitted, and halved. Choose a good quality!
• Black Olives: 1/4 cup (40g) , pitted and halved. Nicoise are my personal fav.
• Tomato Paste: 2 tablespoons . Adds depth and richness.
• Capers: 1 tablespoon , drained (optional). Adds a lil' zing .
• Parsley: Fresh, chopped (for garnish). Because it looks pretty!

Seasoning Notes: The Secret Sauce to Success

Herbes de provence are your best friend here. thyme, rosemary, oregano… that's the magic combo! don't be afraid to add a pinch of red pepper flakes for a little kick .

A splash of cognac can also elevate things! it's also one of the best cooking tips , right?

Equipment Needed: Keep it Simple

• Large Pot or Dutch Oven: Gotta have something sturdy for braising.
• Cutting Board: Don't want to ruin your countertops, right?
• Chef's Knife: Sharp! Safety first, friends.
• Measuring Cups & Spoons: Precision is key… mostly.

Honestly, that’s about it! let’s get cooking, shall we? it's so different compared to cupcake cakes , don't you think?.

Trust me, even if you're not a seasoned chef, this recipe is totally doable. we're not competing on food trends , we are doing something classic! it might even be perfect for prepped lunches if you meal prep!

Lapin aux Olives: A Taste of France Made Easy

Oh là là! ready for a trip to france? even if it's just in your kitchen? lapin aux olives is your ticket.

This dish, like a comfy old sweater, is perfect for a good food night at home. no need to be intimidated.

It's easier than you think! some say, you have to "cook with a little love". let’s dive in!

Gearing Up: Your Mise en Place

"mise en place." fancy, right? it just means getting organized. chop your onion, carrots, and garlic. measure out your wine and broth.

Get your olives ready. seriously. doing this makes everything go smoother. consider prepped lunches the next day with all the leftovers.

Time Saver: Chop veggies in advance. Store them in the fridge. Boom!

Step-by-Step: From Lapin to Délicieux

Alright, here’s the lowdown on making your lapin aux olives :

1. Pat the rabbit dry. Season with salt and pepper. Dredge in 1/4 cup (30g) of flour. Shake off the excess!

2. Heat 2 tablespoons (30 ml) of olive oil in a large pot. Brown the rabbit in batches. Set aside. Don't overcrowd the pot ! This is key.

3. Add chopped onion and carrots. sauté until softened, about 5 minutes . toss in the minced garlic. cook for 1 minute more, until fragrant.

   Oh my gosh , the smells are amazing!

4. Pour in 1 cup (240 ml) of white wine. scrape up those browned bits. add chicken broth, diced tomatoes, tomato paste, thyme, and bay leaf.

   Bring to a simmer. i really think this is what makes it a recipe for healthy low carb recipes .

5. Return the rabbit to the pot. Reduce heat to low. Cover. Simmer for one hour or until tender. Check occasionally and add broth if needed. Honestly, this part requires patience.

6. Stir in olives (green and black). Simmer for 15 minutes longer. This lets the flavors meld together.

7. Remove the bay leaf. Serve hot and garnish with fresh parsley!

Pro Tips for Magnifique Results

• Browning is magic: Don't skip browning the rabbit. It adds SO much flavor. It's like the secret ingredient in your favorite Cupcake Cakes .
• Taste and adjust: Taste the sauce as it simmers. Add more salt, pepper, or herbs as needed.

Avoid overcrowding the pot when browning the rabbit. this lowers the temperature. the rabbit will steam, not brown. i love to think of this as one of the best cooking tips i have.

Lapin aux olives is a dish best served with friends and family! if your interested in a keto recipes variation, substitute the all-purpose flour for almond flour.

Consider this dish if you are looking for food trends for your next dinner party. remember, cooking should be fun! bon appétit!

Recipe Notes: Lapin aux Olives - Let's Get Real

Alright, mes amis, let's talk about this lapin aux olives . honestly? it’s more forgiving than you think. c'est pas la sorbonne, hein? but a few notes to keep you on track.

Think of this as your little cheat sheet.

Serving Like a Parisian Chef (Almost!)

So, you've made this amazing lapin aux olives , now how do you show it off? presentation matters, même à la maison.

I love serving it in a rustic bowl. maybe a sprig of parsley on top, très simple, très chic. serve with some good food like creamy polenta trust me on this.

You can also complement with some crusty baguette. for drinks, i'd pour a light bodied red, like beaujolais.

Storage Secrets: From Fridge to Freezer

Got leftovers? lucky you! fridge wise, this lapin aux olives keeps well for 3-4 days. make sure it's in an airtight container, okay? want to freeze it? go for it! it'll last up to 3 months.

When reheating, do it low and slow. you can microwave if you're in a rush. i'd suggest doing it on the stovetop for best results.

Twists and Turns: Variations on a Theme

Want to play around with this recipe? mais oui, bien sûr! if you're doing low carb recipes , you could skip the flour altogether.

It might not be as thick, but who cares? for a seasonal twist, add some mushrooms in the fall. i love throwing in some fennel in the spring! dietary adaptions are easy, just swap the chicken stock to veggie stock, or use gluten free flour.

Nutrition Minute: Health ish

Look, this isn't a healthy low carb recipes meal. but it's not terrible for you either. rabbit is lean protein, which is cool.

The olives have healthy fats, bonus! a rough estimate? around 500 calories per serving. not so bad, right? this is a good food that can be enjoyed in moderation.

Let's not get crazy about it, on se fait plaisir !

So, there you have it! my totally unprofessional but hopefully helpful notes on this amazing lapin aux olives recipe. don’t stress it, alright? cooking should be fun, like a good cupcake cakes .

Give it a try, and tell me how it goes! the lapin aux olives is a classic, but you can always try new food trends .

Bon appétit!