Lapin á la Kriek with Herb-Roasted Potatoes

Ingredients

• 1.5 kg (3.3 lbs) rabbit, cut into pieces 1.5 kg (3.3 lbs) rabbit, cut into pieces
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 2 tablespoons butter 2 tablespoons butter
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 250 ml (1 cup) Kriek beer 250 ml (1 cup) Kriek beer
• 250 ml (1 cup) chicken broth 250 ml (1 cup) chicken broth
• 2 sprigs of thyme 2 sprigs of thyme
• 2 bay leaves 2 bay leaves
• Salt and pepper, to taste Salt and pepper, to taste
• For the herb-roasted potatoes: For the herb-roasted potatoes:
• 1 kg (2.2 lbs) potatoes, cut into wedges 1 kg (2.2 lbs) potatoes, cut into wedges
• 3 tablespoons olive oil 3 tablespoons olive oil
• 2 teaspoons dried rosemary 2 teaspoons dried rosemary
• 2 teaspoons dried thyme 2 teaspoons dried thyme
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 30g, 4g
• Protein: 40g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large oven-safe pot, melt the butter over medium heat.
3. 3.
   Season the rabbit pieces with salt and pepper, then coat them in flour.
4. 4.
   Brown the rabbit pieces in the pot until golden on all sides. Remove and set aside.
5. 5.
   In the same pot, add the chopped onion and minced garlic. Sauté until translucent.
6. 6.
   Pour in the Kriek beer and chicken broth, scraping the bottom of the pot to release any browned bits.
7. 7.
   Add the thyme sprigs and bay leaves. Return the rabbit pieces to the pot.
8. 8.
   Cover the pot and transfer it to the preheated oven. Cook for 1.5 to 2 hours, or until the rabbit is tender and the sauce has thickened.
9. 9.
   While the rabbit is cooking, prepare the herb-roasted potatoes. In a large bowl, toss the potato wedges with olive oil, dried rosemary, dried thyme, salt, and pepper.
10. 10.
    Spread the potatoes in a single layer on a baking sheet and roast in the preheated oven for 30-35 minutes, or until golden and crispy.
11. 11.
    Serve the Lapin á la Kriek with the herb-roasted potatoes on the side.

Treat your ingredients with care...

• Rabbit — If rabbit is not readily available, you can substitute it with chicken thighs for a similar flavor and texture.
• Kriek beer — Look for a good quality cherry beer with a slightly tart flavor to achieve the authentic taste of Lapin á la Kriek.
• Potatoes — Choose starchy potatoes like Russet or Yukon Gold for the best results in achieving crispy roasted potatoes.

Tips & Tricks

• For a richer sauce, you can add a splash of cream or a dollop of crème fraîche to the Lapin á la Kriek just before serving.
• If you prefer a milder flavor, you can reduce the amount of Kriek beer and replace it with chicken broth.
• Serve the Lapin á la Kriek with a side of crusty bread to soak up the delicious sauce.
• If you're short on time, you can use pre-cut rabbit pieces from your local butcher.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

Serving advice

Serve the Lapin á la Kriek hot, with the tangy cherry beer sauce generously spooned over the tender rabbit pieces. Garnish with fresh herbs like parsley or chives for a pop of color.

Presentation advice

Arrange the Lapin á la Kriek on a large serving platter, placing the herb-roasted potatoes alongside the rabbit. Drizzle some of the sauce over the potatoes for added flavor. Sprinkle with fresh herbs for an elegant touch.