Rabbit étouffée with Baked Cheese Grits
['8 ounces bacon, chopped', '2 1 1/2- to 1 3/4-pound rabbits, thawed if frozen, each cut into 8 pieces, or 3 1/2 pounds chicken thighs', '1 tablespoon butter', '1 large red onion, chopped', '2 carrots, peeled, chopped', '2 celery stalks, chopped', '6 garlic cloves, chopped', '6 large fresh thyme sprigs', '2 bay leaves', '2 cups dry red wine', '3 cups low-salt chicken broth', '2 cups canned crushed tomatoes with added puree', 'Baked Cheese Grits']
Preheat oven to 350°F. Sauté bacon in wide ovenproof pot over medium heat until crisp. Transfer bacon to paper towels.
Sprinkle rabbit with salt and pepper. Increase heat to medium-high. Working in batches, add rabbit to pot and sauté until browned, turning often, about 10 minutes per batch. Transfer to large bowl. Add 1 tablespoon butter to pot; add onion, carrots, and celery. Sauté until vegetables begin to brown, about 10 minutes. Add garlic, thyme, and bay leaves; stir 1 minute. Return rabbit and bacon to pot. Add wine; simmer 5 minutes. Stir in broth and tomatoes; bring to boil. Cover pot tightly. Transfer to oven and cook rabbit until very tender, about 1 hour 15 minutes. Season with salt and pepper. Divide among plates; spoon grits alongside.
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