Niçoise-Style Rabbit Fricassee Recipe
"The small and briny Niçoise olives are often available in gourmet food shops, but you can use any other black olive (except the tasteless canned ones) for this simple rabbit fricassee. You could substitute chicken, if you prefer, but the dish is more traditional with rabbit. The recipe calls for pearl onions, and you can get them peeled and frozen in almost any supermarket...."
INGREDIENTS
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1 9-ounce package frozen pearl onions
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2 tablespoons unsalted butter
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½ cup all-purpose flour for dredging
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1 3 to 3-½ pound rabbit, cut into 6 pieces
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2 tablespoons olive oil
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1 shallot, minced
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3 garlic cloves, minced
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2 28-ounce cans of whole plum tomatoes, drained and chopped
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3 sprigs fresh thyme
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1 cup dry white wine
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2/3 cup pitted Niçoise olives
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½ lemon
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Salt and pepper
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