Rub the legs of rabbit with salt and pepper. Clean and finely dice the carrot, celery, shallots and garlic. Cut the olives in half.
Fry the rabbit legs in the oil until golden brown. Remove and keep warm. Add the vegetables to the drippings and sauté, stirring.
Season lightly with salt and season with pepper. Extinguish with the wine and cook.
Put the rabbit legs on the vegetables and pour a little chicken soup. Cover and simmer gently for 30 minutes. gradually add the rest of the clear soup.
Drain the sauce and add it back to the meat. Add the olives and capers and stew for another 15 min.
5. when the meat is tender, add the crème fraîche. Season the sauce with mustard, salt and pepper.
Serve with buttered tagliatelle.
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