6 rabbit legs or 1 whole rabbit, cut into 6 pieces

3 tablespoons (45 ml) olive oil

12 shallots, peeled and halved

6 cloves garlic, peeled and lightly crushed

3 tablespoons (45 ml) lemon juice

3 cups (750 ml) chicken broth

1 to 2 Parmigiano-Reggiano cheese rind pieces (see note)

2 teaspoons (10 ml) capers, coarsely chopped

1 lemon, grated zest only

2 tablespoons (30 ml) fresh chives, chopped

Salt and pepper

In a large skillet or saucepan, brown the rabbit pieces in the oil. Add the shallots and garlic and cook until golden brown. Season with salt and pepper.

Deglaze with the lemon juice. Add the broth, cheese rind, and capers. Bring to a boil. Cover and simmer for 1 hour.

Remove the lid and continue cooking for about 20 minutes or until the sauce has reduced by half. Adjust the seasoning and season generously with pepper.

Sprinkle with the lemon zest and chives. Serve with boiled potatoes or egg noodles.

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