ngredients
Yield:
4 servings
8rabbit hind legs, about 2½ to 3 pounds
Salt
pepper
2tablespoons vegetable oil
4large shallots, thinly sliced
⅓cup cornichons, halved
¼cup cornichon brine
3tablespoons white wine vinegar
3cups chicken stock, or as needed
4tablespoons butter, cut into pieces
⅓cup chopped flat-leaf parsley
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