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1
Heat oven to 350 degrees.
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2
Pat the rabbit legs dry, and season with salt and pepper.
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3
Place a large Dutch oven over high heat, and heat oil until shimmering.
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4
Sear the rabbit legs until browned on both sides.
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5
Transfer to a plate.
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6
Reduce the heat to medium-low, add the shallots to the pan, and saute until tender but not browned, 2 to 3 minutes.
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7
Add the cornichons, brine and vinegar, raise heat and bring to a simmer.
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8
Return the rabbit legs to the pan with any accumulated juices.
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9
Add enough chicken stock to come to within about 1/2 inch of covering the legs.
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10
Bring to a boil, then remove from heat.
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11
Cover the pan and bake until the rabbit meat is tender and the leg joint bends easily, about 45 minutes.
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12
Transfer legs to a plate and keep warm.
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13
Skim cornichons and shallots from the sauce and set aside.
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14
Return pan to medium-high heat, and boil until sauce is reduced by about half.
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15
Whisk in butter a piece at a time, and adjust salt and pepper to taste.
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16
Return rabbit, cornichons and shallots to the pan until just reheated.
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17
Stir in parsley.
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18
To serve, place 2 legs on each plate, and top with some shallots, cornichons and sauce.
