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Meat, Northern, Eastern and Western France

Sarthe style chicken and rabbit stew

This Sarthe style stew simmers chicken, rabbit and cured ham together with carrots, mushrooms and white wine, finished with cream. It serves 4, takes 1h50 total, is easy to make and costs about €4.00 per person. The key is stirring in the cream off the heat at the very end so the sauce stays smooth.

Tonight it's the Sarthe in a pot, chicken, rabbit and ham simmered in white wine with carrots and mushrooms.

Sarthe style chicken and rabbit stew
Total time
1 h 50
Difficulty
Easy
Cost per person
€4.00
Calories per person
630 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Spring

This stew from the Sarthe region in western France brings together three meats in one pot, chicken for tenderness, rabbit for a lighter bite, and cured ham for the salty backbone that seasons the whole sauce. White wine and mushrooms keep things fresh, while cream stirred in at the end rounds everything out without weighing it down. The name sounds fancy, but the method stays simple.

It's the kind of dish to start on a Sunday afternoon, letting the pot simmer quietly while you get on with other things. It works well for family dinners or casual get togethers with friends, served with a good crusty bread to soak up every bit of sauce. You'll need two different meats from the butcher, nothing tricky, just a bit of planning ahead.

The ingredients

4 people

Butcher

  • Chicken thighs 4
  • Rabbit, cut into pieces 0.5
  • Cured ham 150 g

Fruits and vegetables

  • Carrots 4
  • White mushrooms 250 g
  • Onions 2
  • Bouquet garni 1

Pantry

  • Dry white wine 30 cl
  • Flouroften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Heavy cream 20 cl
  • Butter 30 g

Allergens Lactose, Gluten

The step by step recipe

  1. Brown the chicken and rabbit in the butter, then set them aside. 12 min

    Season with salt at the end, the ham already adds plenty.

  2. Cook the onions and diced ham, sprinkle with flour and stir. 4 min

    Let the flour cook for a minute so it loses its raw taste.

  3. Pour in the white wine, add the meats, sliced carrots and bouquet garni, then cover. 1 h 10

    Add water just to the level of the ingredients, no more, so the sauce stays concentrated.

  4. Add the sliced mushrooms for the last half hour. 25 min

    Leave small mushrooms whole, they hold their flavor better.

  5. Remove the bouquet garni, take off the heat, stir in the cream gently. 2 min

    Serve with country bread, it soaks up the sauce beautifully.

Our tips to get it right

  • Pick a cured ham that isn't too salty, since it seasons the whole sauce, an overly smoky ham can overpower the other flavors.
  • Slice the carrots into even rounds so they cook at the same pace as the meat, neither too soft nor too firm by the end.
  • If the sauce looks thin after simmering, let it reduce uncovered for a few minutes before stirring in the cream, it will thicken naturally.

The variations

  • If you can't find rabbit, use extra chicken thighs instead, the stew will be a bit softer but lose some of its delicate character.
  • For a faster version, use chicken and turkey cutlets cut into pieces, the simmering time drops to about 40 minutes.
  • For kids, leave the cured ham out of their portion and stir in a touch more cream to mellow the sauce.

What to serve it with

  • Crusty country bread
  • Plain white rice
  • Steamed potatoes
  • Sparkling apple cider

Storage

This stew keeps 2 to 3 days in the fridge in a sealed container. It freezes well, ideally without the cream, which you can stir in after reheating. Warm it gently on the stovetop over low heat so the sauce doesn't split.

Questions about this dish

Can I swap the rabbit for another meat?

Yes, extra chicken thighs work well if you don't have rabbit on hand. The stew will be a touch softer and less distinctive, but still full of flavor.

Can I make this stew ahead of time?

Yes, prepare it the day before up through the mushroom step, then reheat gently and stir in the cream at the last moment. The flavors actually deepen after a night in the fridge.

Why add the cream off the heat?

Cream can split if it boils too long, especially with the acidity from the white wine. Adding it off the heat keeps the sauce smooth and silky.

Can I freeze this dish with the cream already mixed in?

You can, but the sauce texture may change slightly once thawed. For best results, freeze it without the cream and stir it in only when reheating.

How long does it take to make a Sarthe style chicken and rabbit stew?

Count 1 h 50 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Sarthe style chicken and rabbit stew?

About 630 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Sarthe style chicken and rabbit stew cost?

About €4.00 per serving, or €16.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose, gluten. Always check the labels of the products you buy.

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