Two Hares Inn Rabbit Stew

D&D 2024 recipe: Two Hares Inn Rabbit Stew. Source: Heroes' Feast Flavors of the Multiverse. recipe type Ravenloft, serves 4, diet Contains meat Ingredients 8 bone-in, skin-on chicken thighs (2½ to 3 pounds), trimmed and dried well with paper towels Kosher salt and freshly ground black pepper 2 tablespoons neutral oil 1 pound cremini mushrooms, wiped clean and quartered (small ones halved) 2 medium yellow onions, halved pole to pole and each half thinly sliced lengthwise 2 bay leaves 2.5 teaspoons pressed or grated garlic 2 teaspoons minced fresh thyme, or 1 teaspoon dried 2 teaspoons minced fresh oregano or rosemary 1.5 tablespoons all-purpose flour 0.75 cup dry white wine 1 14½-ounce can diced tomatoes, drained 0.75 cup low-sodium chicken broth 0.33 cup chopped fresh parsley Instructions Sprinkle the chicken thighs all over with salt and pepper. In a large sauté pan or Dutch oven over medium-high heat, warm 1 tablespoon of the neutral oil until shimmering. Arrange half the chicken thighs skin-side down in the pan, adjust the heat to medium, and cook, undisturbed, until the skin is browned, about 5 minutes. Flip the chicken and continue to cook, undisturbed, until the second side is browned, about 5 minutes longer (adjust the heat if necessary to avoid scorching). Transfer the chicken to a large plate. Repeat to brown the remaining chicken thighs. When the chicken is cool enough to handle, remove and discard the skin. Remove and discard all but 1½ tablespoons of the fat from the pan. Adjust the heat to medium-high, add the mushrooms and ¼ teaspoon salt to the pan, and cook, stirring occasionally, until the mushrooms release their liquid and it evaporates, 7 to 10 minutes. Add the onions, bay leaves, and ¼ teaspoon salt and cook, stirring occasionally, until the mushrooms brown and the onions soften, about 4 minutes longer. Adjust the heat to medium; add the garlic, thyme, oregano, and flour; and cook, stirring constantly, until fragrant and the flour films the b...