Rabbit à la Moutarde

Ingredients

• 3 to 4 pounds rabbit, cut into serving pieces
• Coarse salt
• 4 tablespoons (½ stick) unsalted butter
• 2 garlic cloves, peeled and finely minced
• 1 tablespoon Herbes de Provence
• 1 teaspoon teaspoon dried thyme
• 1 cup white wine
• 1 cup heavy cream
• ¼ cups smooth Dijon mustard
• 3 tablespoons whole-grain mustard
• 1 pound small potatoes, boiled until tender and halved

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