Cafe des Federations' Rabbit With Mustard Sauce

• 1 fresh rabbit (about 2 1/2 pounds), cut into 7 to 8 serving pieces (or substitute chicken)
• 1/2 cup Dijon mustard
• Kosher salt and freshly ground pepper to taste
• 3 tablespoons peanut oil
• 1 tablespoon unsalted butter
• 1 bottle dry white wine
• 2 medium onions, peeled and finely chopped
• 1 tablespoon superfine flour, like Wondra
• Several branches of fresh thyme or 1 teaspoon dried
• 1 imported bay leaf
• Chopped fresh parsley

1. Evenly brush one side of the rabbit pieces with some of the mustard.
2. Season generously with salt and pepper.
3. Heat the oil and butter in a large nonreactive skillet over medium heat.
4. When the fat is hot but not smoking, add half of the rabbit, mustard sides down; do not overcrowd the pan.
5. Cook until brown, about 10 minutes.
6. Brush the rabbit pieces with additional mustard and turn.
7. Season with salt and pepper.
8. Cook until golden brown, another 10 minutes.
9. Transfer to a large platter and repeat with the remaining rabbit.
10. Add several tablespoons of the wine to the skillet and scrape up any browned bits that have stuck to the pan.
11. Add the onions and cook, stirring, until golden brown, about 5 minutes.
12. Remove the skillet from the heat.
13. Sprinkle the flour over the onions and stir to coat.
14. Add the remaining wine, the thyme and the bay leaf.
15. Add all of the rabbit pieces.
16. Return the skillet to low heat and simmer until the rabbit is very tender and the sauce begins to thicken, about 40 minutes.
17. Transfer the rabbit and sauce to a warmed platter and sprinkle with parsley.
18. Serve immediately over buttered fresh noodles or rice.

fresh rabbit, dijon mustard, kosher salt, peanut oil, unsalted butter, white wine, onions, flour, thyme, bay leaf, fresh parsley

Taken from cooking.nytimes.com/recipes/5572 (may not work)