1 whole rabbit cut into serving pieces. I cut the hind quarters into two servings, the front quarters into two pieces and the rib cage into four servings. I rolled and tied the rib cage pieces with string for even cooking.
Salt and freshly ground pepper, to taste
1 tablespoon herbes de provence, divided
2 - 3 tablespoons extra virgin olive oil
1 large onion, cut in half then sliced on the vertical, about 1 1/2 cups
4 cloves garlic, sliced
2 - 3 tablespoon flour (depends on how thick you like your sauce)
2 bay leaves, preferably fresh (crumbled if dry)
2 sprigs fresh thyme or 1/2 teaspoon dried
1 1/2 cup white wine, or white vermouth
1 cup low-salt or homemade chicken broth
1 (14.5 ounce) can tomatoes in puree (preferably Italian), chopped
How to make it
Heat the oven to 350 degrees F.
Season the rabbit with salt and pepper and half of the herbes de provence. In a large Dutch oven heat the oil over medium high heat; add the rabbit, in batches as necessary, and brown well on both sides. Remove and set-aside.
Reduce heat to medium; add the onions and saute until softened; about 5 minutes. Add the garlic and the flour; saute for 2 - 3 minutes; add the wine or vermouth; stir well and simmer until reduced by half; about 5 - 10 minutes. Stir in the remaining herbs de provence, the bay leaves and thyme. Add the chicken broth and tomatoes; stir well. Nestle the rabbit into the pot; cover and put in the oven. Ignore for 1 1/2 hours.
Remove the pot from the oven. Remove the bay leaves, if whole, and the stems from the thyme sprigs. Untie the rib pieces. If you added enough flour at the beginning, you should have a nice thick sauce. If not, simmer on the stove-top until reduced to the sauce like consistency you desire. Serve the rabbit along with the sauce.