Lapin a la Dijonnaise

Ingredients

• 2 (3-pound) rabbits or 8 rabbit legs
• 4 cups unsalted chicken stock or water
• 2 cups dry white wine, preferably a Chardonnay or white Burgundy
• 6 tablespoons vegetable oil
• 2 tablespoons unsalted butter
• Salt and freshly ground black pepper
• 2 tablespoons all-purpose flour
• 2 dozen small pearl onions, peeled
• 1/2 pound button mushrooms
• 1 tablespoon mustard seeds
• 4 sprigs tarragon, leaves only: 1/2 the leaves whole, 1/2 finely chopped
• 4 tablespoons Dijon mustard
• 1 tablespoon mustard powder
• 1/2 cup croutons
• 1 ounce chives, finely chopped

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