Rabbit étouffée with Baked Cheese Grits
Ingredients
- 8 ounces bacon, chopped
- 2 1 1/2- to 1 3/4-pound rabbits, thawed if frozen, each cut into 8 pieces, or 3 1/2 pounds chicken thighs
- 1 tablespoon butter
- 1 large red onion, chopped
- 2 carrots, peeled, chopped
- 2 celery stalks, chopped
- 6 garlic cloves, chopped
- 6 large fresh thyme sprigs
- 2 bay leaves
- 2 cups dry red wine
- 3 cups low-salt chicken broth
- 2 cups canned crushed tomatoes with added puree
- Baked Cheese Grits
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