1 (8-ounce) package pancetta
1 (12-ounce) package andouille sausage, sliced
2 (1 1/2-pound) rabbits, cut into 6 pieces or (3 pounds) chicken thighs
1 cup dark brown Stovetop Roux, recipe follows
1 1/2 cups chopped red onion
1 cup chopped yellow onion
1 cup chopped fennel
1 cup chopped green bell pepper
4 shallots, cut into quarters
2 tablespoons minced garlic
4 cups chicken broth
3/4 cup amber beer
1 tablespoon kosher salt
1 tablespoon ground black pepper
4 sprigs fresh thyme
2 bay leaves
1 cup peeled and chopped parsnip
2 (8-ounce) packages miniature rainbow carrots, cut in half
1 (15-ounce) can crushed tomatoes, drained
Cooked jasmine rice
chopped fresh parsley
In a large Dutch oven, cook pancetta over medium heat until brown, remove, drain on paper towels, and set aside. Crumble when cool. In the same pan, add sausage, and cook over medium heat until browned. Remove, drain, and set aside. Preheat oven to 350°.
In the same pan, add rabbit, and brown on all sides. Remove and set aside. Drain grease from pan. Transfer rabbit pieces to a roasting pan. Bake rabbit until a meat thermometer inserted into the thickest part of the thigh reads 180°, about 30 minutes. Remove from oven; cool, pull meat from bone, and set aside.
In the same pan, add roux, and warm over medium heat, stirring constantly. Once simmering, add onions, fennel, and bell pepper. Cook over medium heat until tender, about 5 minutes. Add shallot and garlic; cook until tender, about 5 minutes.
Add broth, beer, salt, pepper, thyme, and bay leaves. Increase heat to medium-high, and bring mixture to a boil, stirring occasionally . Reduce heat, and simmer 10 minutes.
Add parsnip and carrots. Cover, and cook 15 to 20 minutes. Add tomatoes and reserved rabbit, pancetta, and sausage. Cook, uncovered, until rabbit is tender, about 20 minutes. Remove and discard bay leaves. Serve over cooked Jasmine rice. Garnish with parsley, if desired.