• 1 rabbit, about 3 pounds, cut up
  • 1/2 cup all purpose flour
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 4 tablespoons unsalted butter
  • 2 medium onions, sliced
  • 2 cups chopped waxy potatoes
  • 2 cups chicken broth
  • 1 cup white wine
  • 2 tablespoons chopped fresh herbs, such as thyme, oregano, or parsley, divided


  • Toss the rabbit pieces in the flour and salt and pepper.
  • Place a 12-inch cast-iron skillet over medium heat, add the butter, and melt.
  • Once the butter has melted, add the rabbit and brown on all sides, about 15 minutes.
  • Add the onions, potatoes, broth, wine, and half of the herbs.
  • Cover and bring to a simmer.
  • Cook the rabbit for 25 minutes, then uncover and cook for another 10 minutes.
  • Remove from the heat, sprinkle on the remaining herbs, and serve immediately.