1. Melt the butter in a 2-quart rectangular casserole (12-inch by 9-inch). Stir in the flour, salt, pepper, thyme, and bay leaf. Blend in the wine, then the chicken broth.
2. Cut the rabbit into serving-size pieces. Put into the dish with the thicker portion of each piece to the outer edge of the cooking dish.
3. Sprinkle on the onion and parsley. Cover with wax paper and cook 15 minutes.
4. Turn the rabbit pieces over, still keeping the thicker parts to the outer edge of the dish. Re-cover and cook until tender (about 15 to 20 minutes).
