Summary

Ingredients

• 1 rabbit, about .5 kg, divided into about 2-6 pieces
• 1 bulb garlic
• 1 glass poultry broth, or meat broth
• 1 glass white wine
• 3 bay leaves
• 2 sprigs thyme
• 8 tablespoon olive oil
• salt and pepper

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Instructions

1. Briefly fry the garlic cloves with their peel in the oil. Add the salt-sprinkled rabbit pieces and let the color steep. Deglaze with the wine. Add the bay leaves, thyme and chicken stock. Let simmer for about 25 minutes. Season to taste with salt and possibly pepper.
2. Serve as a main course with e.g. fried potatoes, French fries or wrinkled potatoes (papas arrugadas), as a starter or tapa with baguette.
3. I like to prepare this dish in an earthen pot.