Coniglio alla stimpirata
- Prepare
- less than 30 mins
- Cook
- 1 to 2 hours
- Serve
- Serves 6
- Dietary
- Dairy-freeEgg-freeNut-free
This delicious one pot rabbit stew is bright with peppers, fennel and olives, perfect served with potatoes and greens.
Ingredients
- 100g/3½oz plain flour
- 6 rabbit legs
- 4 tbsp extra virgin olive oil
- 1 white onion, finely chopped
- 3 celery sticks, finely chopped
- 2 yellow peppers, deseeded and cut into 2cm/¾in pieces
- 2 red peppers, deseeded and cut in 2cm/¾in pieces
- 2 fennel bulbs, trimmed and finely chopped
- 12 Nocellara del Belice green olives, destoned and halved
- 2 tbsp capers in vinegar
- 1 tsp fresh thyme leaves
- 100ml/3½fl oz white wine
- 500ml/18fl oz chicken stock
- salt and freshly ground black pepper
- boiled potatoes dressed in olive oil, to serve
- braised greens, to serve
Method
Preheat the oven to 180C. Season the flour with salt and pepper and toss the rabbit legs through.
Heat the olive oil in a large non-stick frying pan. Once hot carefully add the rabbit legs and cook them on all sides until golden brown, this will take approximately 6–8 minutes. Remove the browned rabbit legs to a baking dish and leave to one side.
Keep the frying pan on the heat and add the onion, celery, yellow and red peppers, fennel, green olives, capers and fresh thyme. Cook gently for 15 minutes until the vegetables become soft.
Add the white wine and reduce the liquid by half. Add the chicken stock and bring to a simmer. Pour the contents of the frying pan over the top of the rabbit legs.
Cover with a layer of greaseproof paper and then cover with tin foil. Place in the oven for 1 hour.
Take the dish out of the oven and let it cool down for 15 minutes with the tin foil still on, this will allow the rabbit legs to continue cooking and ensure they are tender.
Remove the foil, check the seasoning and then serve the stew with the boiled potatoes dressed in olive oil and braised greens.
