Yes, this recipe works with chicken; but if you haven’t ever tried rabbit, I encourage you to seek it out from your local farmers’ market or butcher shop. Its mild flavor and tender texture go so beautifully with this simple, creamy mustard sauce, and the entire dish is easy to make. It also reheats beautifully if you’d like to make it ahead. Serve with plenty of good bread to sop up all of the gorgeous sauce.
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<br />Excerpted from the book BUVETTE by Jody Williams. © 2014 by Jody Williams. Reprinted by permission of Grand Central Publishing. All rights reserved.

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