Lapin à la Moutarde et au Cidre (Rabbit Braised with Mustard and Cider)

• 4 pieces Rabbit legs, bone-in
• 1 ½ tsp Fine sea salt
• 40 g Unsalted butter
• 4 medium Shallot
• 6 sprigs Fresh thyme
• 3 tbsp Dijon mustard
• 330 ml Cider, dry
• 250 ml Chicken stock
• 150 g Crème fraiche

1. Pat the rabbit legs dry and season all over with the fine sea salt. Peel and thinly slice the shallots.
2. Melt the unsalted butter in a Dutch oven over medium-high heat. Brown the rabbit legs well on both sides, 3 to 4 minutes per side, then transfer to a plate.
3. Reduce the heat to medium and add the shallots to the pot. Cook for 4 to 6 minutes until softened and lightly golden, scraping up any browned bits.
4. Stir in the Dijon mustard and cook for 1 minute until fragrant. Pour in the cider and bring to a simmer, stirring to dissolve the mustard into the liquid.
5. Add the chicken stock and the fresh thyme, then return the rabbit legs to the pot in a single layer. Cover and simmer gently for 45 to 55 minutes, turning the legs once, until the meat is tender and pulling from the bone.
6. Lift out the rabbit and keep warm. Simmer the braising liquid uncovered for 5 to 8 minutes until slightly reduced and glossy.
7. Lower the heat and stir in the crème fraiche until smooth; do not let it boil. Return the rabbit to the pot and turn to coat in the mustard-cider sauce, then serve hot.

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