¼ cup Olive Oil
1 cup thinly sliced onions
½ cup thinly sliced red peppers
½ cup thinly sliced green peppers
4 garlic cloves, diced
1 cup white wine
2 cups chicken broth
1 cup canned crushed tomatoes
3 fresh thyme sprigs and 2 additional for garnish
12 Kalamata or Mediterranean Black Olives
¼ cup fresh chopped parsley
LET'S GET COOKING!
Using a cleaver or large chef’s knife, cut rabbit in 8 pieces and season with salt and pepper.
In a medium cast iron or enameled braising pot, heat the oil over medium heat and sear until golden on all sides. Remove rabbit and place aside.
Reduce the stove to medium heat and add the onion, red and green peppers to the braising pot. Add garlic and herbs and cook for a few minutes stirring often until vegetables are wilted.
Using a whisk, add wine and broth, scraping the particles in the bottom of the pan. Add the rest of the ingredients except for the fresh parsley.
Reduce heat to medium low and cover. Simmer for one hour or until tender.