Lapin a la Dijonnaise

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2 (3-pound) rabbits or 8 rabbit legs

4 cups unsalted chicken stock or water

2 cups dry white wine, preferably a Chardonnay or white Burgundy

6 tablespoons vegetable oil

2 tablespoons unsalted butter

Salt and freshly ground black pepper

2 tablespoons all-purpose flour

2 dozen small pearl onions, peeled

1/2 pound button mushrooms

1 tablespoon mustard seeds

4 sprigs tarragon, leaves only: 1/2 the leaves whole, 1/2 finely chopped

4 tablespoons Dijon mustard

1 tablespoon mustard powder

1/2 cup croutons

1 ounce chives, finely chopped