Rabbit Fricassee With Tomatoes and White Wine

• 1 rabbit, cut into eight pieces
• Coarse salt and freshly ground pepper to taste
• 3 tablespoons olive oil
• 1 cup dry white wine
• 1 tablespoon fresh thyme leaves
• 3 cloves garlic, boiled in their skins
• 2 tomatoes, peeled and chopped
• 1 tablespoon unsalted butter

1. Season the rabbit with salt and pepper.
2. Heat the olive oil in a large skillet and brown the rabbit pieces a few at a time.
3. Add the wine, scraping up the cooking juices, sprinkle with thyme, cover and cook over low heat for 20 minutes, turning occasionally.
4. If the sauce gets too dry, add a little water.
5. Simmer the garlic cloves in their skins in water for 20 minutes.
6. Add the tomatoes to the rabbit, and cook for another 15 minutes.
7. Test the rabbit for doneness.
8. When it is ready, mash the garlic into the sauce, discarding the skins.
9. Swirl in the butter and serve.

rabbit, salt, olive oil, white wine, thyme, garlic, tomatoes, unsalted butter

Taken from cooking.nytimes.com/recipes/3778 (may not work)