Machuca
Francis Lam, Blanca Arzu
18 ratings with an average rating of 4 out of 5 stars
18
25 minutes
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Roll the pieces of rabbit in the seasoned flour, and let them set for 20 minutes.
Heat a large skillet, and cook the butter until it foams, then add the bacon pieces. When they become a bit browned, remove them with a slotted spoon, and put in the pieces of rabbit, except the four front quarter pieces (they can be used later in a soup or stew).
Brown on both sides, and sprinkle over the browned pieces with defatted bacon, onion or shallot and ¼ cup water. Cover, and set into oven at 300, or leave to cook on burner slowly for 45 minutes. Serve hot as you would serve fried chicken.
Made this with boneless chicken thighs and no other changes; worked beautifully.
I love Edna Lewis. Have several of her books. But it was hard to get past “rabbit” for me. Glad to know chicken works! Of course it does. I know that....Ill rewrite it with chicken in the title.
I cooked the legs on the stovetop and the body in the oven with success. Next time, I'll be sure to not lower the heat too much in the beginning. Very flavorful!
Made this with boneless chicken thighs and no other changes; worked beautifully.
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