A fricassée is a creamy dish often made at home with white meat (usually a whole chicken cut into eight pieces), vegetables, and a dense white sauce.^[1] Rabbit meat can be substituted for chicken for a similar flavor.

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[edit] Ingredients

1 whole rabbit
50 g butter
2 table spoons vegetable oil
2 Teaspoons flour
100 g bacon, chopped
100 g button mushrooms, cut into quarters
4 shallots, cut in half
4 celery sticks, diced
2 carrots, diced
250 ml white wine
750 ml chicken stock
2 garlic cloves, chopped
4 sprigs of fresh thyme
2 bay leaves
50 ml cream
Salt and pepper for seasoning

[edit] Steps

Divide the rabbit into 8 pieces.( You can ask your butcher if he do this for you).
Season all the pieces with salt and pepper, then lightly cover them in flour.
Start heating the oil and the butter in the pan and then add the rabbit. Lightly cook over a moderate heat until golden brown.
When light brown, remove the rabbit from the pan and leave to one side.
Brown the bacon, then add the mushrooms, the shallots, the diced celery and the diced carrot and cook until slightly brown.
Pour in the white wine and reduce it down to about half.
Once the wine has reduced, put the rabbit back into the pot.
While continuously stirring, add the stock to the pan.
Finally, before cooking the dish thoroughly, add the garlic, the bay leaves, the thyme and stir.
Bring the stock to a gentle simmer then skim off any scum that may have risen to the surface. Cover, lower the heat and cook, simmering for 1 hour.
Spoon out the rabbit and the vegetables and place them onto a serving dish.
For a delicious finishing touch, pour the cream into the sauce and reduce it down by about half. Here, also adjust the seasoning if necessary.
Add some chopped parsley to the sauce, pour it over the rabbit and vegetables and serve immediately.