My French husband is a great chef. He never follows any recipes, he just invents as he goes. So I don`t have a very precise idea of how he did this rabbit... by my, was it good! Our guests were in awe. He said he had fried the rabbit legs a bit to give them some color with some onion and garlic, then hop, everything in the pan and let it boil for a good while. Everything being red wine, readymade boiled chestnuts, carrots, mushrooms, laurel and thyme. The sweetness of the chestnuts were great with the rabbit.... I am used to his cooking skills, but this was something extra. That`s why I want to share it with you!![Rabbit stew with chestnuts](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFj7-Cdl4UbVDQKTOruZ1xY6IlUXy8aZwaB3_gDdKlL7-vTg1I2V1ro7uGS_Uj5RCO8qKK2DV2hPb8YbwUzyOJ8cytPDbgCOrqndNZmi0nu5q4m6dKEb80e3gsXHVzV8u9Q9rewE0ZA-k/s320/rabbit+and+mushroom+cut.jpg)
![Rabbit stew with chestnuts](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFj7-Cdl4UbVDQKTOruZ1xY6IlUXy8aZwaB3_gDdKlL7-vTg1I2V1ro7uGS_Uj5RCO8qKK2DV2hPb8YbwUzyOJ8cytPDbgCOrqndNZmi0nu5q4m6dKEb80e3gsXHVzV8u9Q9rewE0ZA-k/s320/rabbit+and+mushroom+cut.jpg)
On the side you see big mushroom hats that he filled with some olive oil, white wine, bacon and goat cheese. Five minutes in the oven. Very good indeed!
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