Cooking time: About 2 hours

1. In a skillet, sear the rabbit legs until nicely colored.
2. In an ovenproof casserole, combine all the ingredients (including the rabbit legs) and bring to a boil.
3. Cover the casserole and place into a 150° C (300° F) oven for 90 minutes.
4. Remove the rabbit legs and keep hot. Remove the aromatic garnish, reserving only the braising liquid.
5. On the stovetop, reduce the liquid to a quarter.
6. Add the cream and reduce by half.
7. Add the mustard and correct the seasoning.
8. Add the chives at the last minute.
9. Place a leg on each plate and spoon the sauce over top.

Serve with mashed potatoes with Oka cheese, carrots and green vegetables.

Chinon Clos des Marronniers 2006, France (red wine)