1 rabbit, cut into 4 pieces

1 onion, chopped

1/2 cup (125 ml) white wine

1 can 10 ounces (284 ml) chicken broth

Salt and pepper, to taste

• Few sprigs fresh thyme or
• 1/2 teaspoon (2.5 ml) dried thyme

Preheat the oven to 180 °C (350 °F). Place the rabbit in a Dutch oven. Add the onion, wine, broth, salt, pepper and thyme. Cover and bake for about two hours.

Remove and debone the rabbit. Keep the meat aside.

Strain the broth and set aside.

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