Name: Lapin aux Olives
Yield: Serves 4
Cuisine: American
Ingredients: 1 celery rib, coarsely chopped; 2 tbsp/28 ml olive oil; 1 sprig of flat parsley, plus 1 sprig of flat parsley, leaves only, finely chopped; salt and pepper; 1 tbsp/14 g whole black peppercorns; 1 sprig of rosemary, plus 1 sprig of rosemary, leaves only, finely chopped; 2 sprigs of thyme, plus 1 sprig of thyme, leaves only, finely chopped; 1 small carrot, coarsely chopped; 1 tbsp/14 g tomato paste; ¼ cup/56 ml red wine vinegar; 2 cups/450 ml chicken stock; ¼ lb/112 g picholine olives, pitted; 1 tbsp/14 g butter; 4 rabbit legs; ¼ cup/56 g flour (for dredging), plus 1 tbsp/14 g flour (for sauce); 1 small onion, coarsely chopped; 1½ cups/340 ml white wine; 2 bay leaves; 4 garlic cloves, crushed