1 rabbit, cut into 6 pieces
Freshly ground black pepper
½ cup flour
2 tablespoons butter
1 small onion, finely chopped
½ cup dry white wine
1 cup chicken broth
1 clove garlic, lightly crushed with the side of a knife
4 sprigs thyme
½ cup heavy cream
3 tablespoons Dijon mustard
3 tablespoons whole-grain mustard
2 tablespoons chopped parsley
Preheat oven to 375°. Season the rabbit pieces with salt and pepper. Dip 1 piece at time into the flour, coating well and shaking off any excess flour.
In a large, heavy, ovenproof skillet, melt the butter over medium-high heat. When the foam subsides, add the rabbit pieces and sauté until well browned, turning them only once.
Transfer the pan to the oven and roast until cooked through, about 15 minutes. Remove the rabbit to a plate while you make the sauce.
Pour off all but 2 tablespoons of fat and return the pan to the stove. Add the onion and stir until softened. Add the wine and, using a wooden spoon, scrape up any browned bits stuck to the bottom. When the wine is reduced by half, add the chicken broth, garlic and thyme and reduce until the consistency is that of syrup. Stir in the cream and mustards. Bring to a boil; then taste and adjust seasoning.
Add the rabbit pieces back to the pan and turn once or twice to coat well with the sauce. Simmer 2 to 3 minutes. Pour the rabbit and sauce onto a serving platter and garnish with fresh parsley.