This traditional stew is a perfect dish for winter. Besides, rabbit meat is really healthy, so it is ideal for low-fat diets. It can be served with fried potatoes and rustic bread, but it is also delicious with simple white rice.
- 2 lb whole rabbit (if you cannot find rabbit in your local market, you can use chicken)
- 4 garlic cloves, finely chopped
- 2 onions, sliced
- 2 stalks celery, finely chopped
- extra virgin olive oil
- 1 can (450-500 g/16-18 oz) crushed tomatoes
- 1 bay leaf
- 1 sprig tarragon
- 1 sprig thyme
- 1 cup white wine
- ½ cup water
- salt and pepper to taste
- 1 sprig parsley
- If necessary, clean the rabbit
- Cut it into small pieces (approx. 12-15 pieces) and salt the meat. You can leave the bones, as it will make the rabbit tastier and juicier.
- Chop onions, garlic and celery.
- Pour olive oil into the bottom of a frying pan (until it covers the bottom) and heat on medium high.
- Once it is hot enough, brown the pieces of rabbit on all sides.
- Remove and set aside.
- In the same pan, sauté the chopped garlic and onion and crushed tomatoes for 5 minutes (add more olive oil if necessary).
- Add the chopped celery, bay leaf, tarragon and thyme.
- Place again the rabbit into the frying pan.
- Add the white wine and stir.
- Bring to a boil and reduce the liquid by ½ or ⅔.
- Add the water and stir.
- Reduce heat and cover the pan.
- Simmer gently for 1 ½ hour to 2 hours. If you use chicken instead of rabbit, it will take only 30-45 minutes.
- Chop parsley.
- Adjust salt and pepper to taste.
- Sprinkle with parsley and serve hot.