Rabbit with lemon thyme


Preparation info

  • Difficulty


  • Serves


Appears in

One Knife, One Pot, One Dish

One Knife, One Pot, One Dish

By Stéphane Reynaud

Published 2017

  • About
Low heat


  • 2 onions
  • 1 rabbit, cut into 8 pieces
  • 2 tablespoons olive oil
  • 1 teaspoon flour
  • 300 ml chicken stock
  • 1 bunch lemon thyme
  • 100 g blanched almonds
  • Salt and pepper
  • 300 ml pouring cream

1 flameproof casserole dish

1 chopping board


Peel and slice the onions.

Sauté the rabbit pieces and onions in the olive oil in a flameproof casserole dish. Add the flour and let it brown for 5 minutes.

Pour in the chicken stock, add the bunch of lemon thyme and the almonds and season with salt and pepper. Cover the dish and cook for 30 minutes over low heat.

Uncover the pan, add the cream and cook for 10 minutes.