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.</