James Henderson, executive chef at two Greek restaurants, shares his recipe for this famous rustic stew made with rabbit and pearl onions (lots of onions!), a feature on the menu at Persephone in New York City.
The recipe serves 6-8.
Learn more about Chef James Henderson.
Cook Time: 1 hour
Ingredients:
- 2 4-pound rabbits
- 2 cups of white wine
- 3 tablespoons of tomato paste
- 3 cups of chicken or vegetable stock
- 6 whole cloves
- 6 allspice berries
- 3 bay leaves
- 4 cinnamon sticks
- 10 black peppercorns
- 1/2 cup of vegetable oil (to sauté)
- 5 cups of peeled pearl onions
Preparation:
- Rabbit: Remove legs and flaps - reserve.
- Cut remaining loin with bone, in 3-4 inch pieces (cross section).
- Brown all pieces of rabbit in oil.
- Remove oil from pan.
- Deglaze with white wine, reduce by half in covered pot.
- Add tomato paste and chicken or vegetable stock.
- Add sachet (with cloves, allspice, bay leaves, cinnamon) and simmer 30-40 minutes.
- Add pearl onions and simmer 15-20 minutes or until pearl onions are fully cooked.
Yield: 6-8 servings of Rabbit Stifado
Prep time: Prep time depends on the time it takes to peel the onions. Some ideas to make it easier.