rabbit cacciatore

coniglio alla cacciatora

TOTAL TIME: 1 hour, 45 minutes

MAKES: 4 servings

The Italian title translates as hunter's wife's rabbit, which is appropriate given the rustic, though delicious, nature of this braise. You can easily substitute chicken thighs in place of the rabbit pieces, though you may need to cook them longer depending on their size.

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Ingredients

5 tablespoons extra-virgin olive oil
1 pound button mushrooms, trimmed and thinly sliced
1 garlic clove, gently smashed and peeled
1 medium onion
1 celery stalk
1 large carrot
1 (3- to 3 1/2-pound) rabbit, cut into 8 pieces
Fine sea salt
Freshly ground black pepper
2/3 cup dry white wine
1/2 cup tomato purée
1/2 cup vegetable broth
2 tablespoons finely chopped flat-leaf parsley

Instructions

In a large skillet, heat 2 tablespoons oil over medium-high heat; add mushrooms and garlic; cook, stirring frequently, until mushrooms are tender, about 5 minutes. Remove from heat and set aside.

Thinly slice onion. Julienne celery and carrot.

In a large deep skillet with lid or 5- to 7- quart wide heavy pot or Dutch oven, heat remaining 3 tablespoons oil over medium-high heat. Add onion, carrot and celery; cook, stirring frequently, until vegetables are softened, about 7 minutes.

Generously season rabbit with salt and pepper. Push vegetables to side of pan, add rabbit pieces and cook, turning pieces several times until lightly golden, about 4 minutes per side.

Add reserved mushrooms to pan, then add wine. Increase heat to high and cook until liquid is reduced by half, 12 to 15 minutes.

Add tomato purée and stir to combine.

Add about 1/3 of the broth and generous pinch salt and pepper. Reduce heat to low and cook, partially covered, stirring occasionally and adding remaining broth gradually as sauce thickens, until rabbit is very tender, about 1 hour. Sprinkle with parsley.

November 2010