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Cook Time:1 hr 15 minsAdditional Time:1 hrTotal Time:2 hrs 15 minsServings:6Yield:6 servingsJump to Nutrition Facts
Cook Time:1 hr 15 minsAdditional Time:1 hrTotal Time:2 hrs 15 minsServings:6Yield:6 servings
Cook Time:1 hr 15 mins
Cook Time:
1 hr 15 mins
Additional Time:1 hr
Additional Time:
1 hr
Total Time:2 hrs 15 mins
Total Time:
2 hrs 15 mins
Servings:6
Servings:
6
Yield:6 servings
Yield:
6 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1fresh rabbit (3-3 1/2 pounds), cut into 6 portions, or 6 large bone-in, skinless chicken thighs½teaspoonsea salt, divided¼teaspoonground pepper¼cupextra-virgin olive oil, divided½cupdry white wine1cupdiced red onion1 ½cupsdiced peeled yellow-fleshed potatoes1cupdiced celery1cupdiced carrots1 ½poundssmall cherry or grape tomatoes, halved½cupcoarsely chopped pitted green olives¼cupcapers, preferably salt-packed, well rinsed¼cuppine nuts¼cupred-wine vinegar1tablespoonhoney
Cook Mode(Keep screen awake)
Ingredients
1fresh rabbit (3-3 1/2 pounds), cut into 6 portions, or 6 large bone-in, skinless chicken thighs
½teaspoonsea salt, divided
¼teaspoonground pepper
¼cupextra-virgin olive oil, divided
½cupdry white wine
1cupdiced red onion
1 ½cupsdiced peeled yellow-fleshed potatoes
1cupdiced celery
1cupdiced carrots
1 ½poundssmall cherry or grape tomatoes, halved
½cupcoarsely chopped pitted green olives
¼cupcapers, preferably salt-packed, well rinsed
¼cuppine nuts
¼cupred-wine vinegar
1tablespoonhoney
Directions
Sprinkle rabbit (or chicken) on both sides with 1/4 teaspoon each salt and pepper. Heat 2 tablespoons oil in a large, wide pot over medium heat. Cook the meat, in batches if necessary, turning 2 to 3 times, until golden brown but not cooked through, 4 to 8 minutes total. Remove to a shallow bowl. Pour wine into the pan, increase heat to medium-high and cook until the wine is reduced to a couple of tablespoons, about 2 minutes. Add the reduction to the bowl with the meat; cover to keep warm.
Heat the remaining 2 tablespoons oil in the pot over medium heat. Add onion and cook, stirring gently, until soft but not brown, 2 to 3 minutes. Add potatoes, celery and carrots and cook, stirring often, until the vegetables start to soften, 5 to 6 minutes. Add tomatoes, olives, capers and pine nuts and cook, stirring, until the tomatoes start to break down, about 5 minutes.
Return the meat and all the juice to the pot, nestling the pieces into the vegetables. (They should just fit and the vegetable sauce should lap up around the edges.) Cover and continue cooking gently over medium-low heat for 35 minutes (or just 20 minutes if using chicken).
Serve the meat with the vegetable sauce.
Originally appeared: EatingWell Magazine, September/October 2014
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Nutrition Facts(per serving)485Calories25gFat21gCarbs39gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
