A 3 1/2-pound chicken works well, too, in this dish from Syracuse.
Makes 4 servings.
- 12 1/2-pound rabbit, cut into 8 pieces
- 6tablespoons extra-virgin olive oil
- 1large red onion, thinly sliced
- 1pound white-skinned potatoes, peeled, cut into 1-inch cubes
- 3bell peppers, sliced
- 2large tomatoes, chopped
- 1 1/4cups sliced pitted brine-cured sicilian green olives
- 2celery stalks, thinly sliced
- 1/3cup drained capers
- 3large garlic cloves, chopped
- 3fresh thyme sprigs
- 1/4cup apple cider vinegar
- 1/4cup (or more) water
- fresh italian parsley sprigs
DIRECTIONS Rinse rabbit and pat dry; sprinkle with salt and pepper. Heat 4 tablespoons oil in heavy large pot over medium-high heat. Working in batches, add rabbit to pot and brown, turning often, about 8 minutes per batch. Transfer rabbit to bowl. Reduce heat to medium. Add remaining 2 tablespoons oil to pot. Add onion; sauté 5 minutes. Mix in potatoes, bell peppers, tomatoes, olives, celery, capers, garlic, and thyme; cook 5 minutes. Mix in vinegar and 1/4 cup water. Add rabbit. Cover, reduce heat to medium-low and simmer 10 minutes. Spoon some of vegetable mixture over rabbit. Cover and simmer until rabbit is tender, stirring occasionally and adding more water by 1/4 cupfuls if mixture is dry, about 30 minutes. Season with salt and pepper. Spoon vegetables into large dish. Top with rabbit. Garnish with parsley and serve warm.