Ligurian Rabbit Braised with Olives and Pine Nuts

What you need

• 1 kg (2.2 lb) rabbit, cut into 8-10 pieces
• 7 tbsp extra virgin olive oil
• 2 cloves garlic, lightly crushed
• 2 bay leaves
• 2 sprigs rosemary
• 1 sprig thyme
• 3 tbsp pine nuts
• 100 ml (scant 1/2 cup) dry white wine
• 50 g (1/3 cup) Taggiasca olives, pitted, or other small black olives
• 300 ml (1 1/4 cups) chicken stock, hot, plus more if needed
• salt, to taste
• black pepper, to taste

Method

Restated from the original video

1. 1

   Pat the rabbit pieces dry with paper towels and season them with salt and black pepper.

2. 2

   Heat 3 tbsp of the olive oil in a wide, heavy pan over medium-high heat.

3. 3

   Brown the rabbit in a single layer, turning now and then, until golden on every side, 8-10 min.

4. 4

   Pour in half the wine and let it bubble for about 5 min until the smell of alcohol fades. Lift the rabbit onto a plate.

5. 5

   Add the remaining olive oil to the pan with the garlic, pine nuts, bay leaves, rosemary and thyme. Fry gently over medium-low heat, stirring, until the pine nuts turn pale gold, about 5 min.

6. 6

   Return the rabbit and its juices to the pan and pour in the rest of the wine. Let it reduce for 5 min.

7. 7

   Scatter in the olives and add a ladle of the hot chicken stock.

8. 8

   Cover partly and braise over low heat for at least 1 hour, turning the pieces from time to time and adding a splash more stock whenever the pan looks dry.

9. 9

   The rabbit is done when the meat pulls easily from the bone and reads 71 °C (160 °F) at the thickest part. The sauce should be thick and plentiful.

10. 10

    Fish out the bay leaves and herb stalks, taste for salt and serve hot with the olives and pine nuts spooned over.

Imported from asmallkitcheningenoa.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.