For 4 people
For 4 people
Start by preparing the broth by dissolving a chicken bouillon tablet in boiling water.
In a casserole dish, heat olive oil and brown the rabbit legs over high heat.
Once they are golden brown, add thyme, salt, pepper, and pour in the broth. Cover the casserole dish and simmer for 30 minutes.
Meanwhile, peel the pearl onions and carrots, cut them into chunks, and add them to the casserole dish with the rabbit. Adjust the seasoning if necessary, cover the casserole dish, and continue cooking for 30 minutes.
Serve hot.
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