Braised Rabbit in Cream Sauce

Ingredients

• • 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
  • 1/2 cup (125 ml) water

• Sauce

  • 1 tablespoon (15 ml) cornstarch
  • 1/2 cup (125 ml) 15% country-style cream
  • 1/2 teaspoon (2.5 ml) Dijon mustard
  • 1/2 teaspoon (2.5 ml) yellow mustard