For ➎-➏1 whole rabbit (or substitute a chicken)
1 medium yellow onion
1 carrot
1 large leek
1 large red bell pepper
several tbs olive oil
60 g peas (frozen or canned)
25 cl dry white wine
1-2 sprigs thyme
1 bay leaf
salt & pepper
75 cl water*
Clean and cut rabbit (or chicken) into pieces. Remove excess fat and skin.
Peel and chop the onion. Cut the carrot and leek into round slices. Chop the red pepper, removing the stems and seeds.
Pour several tablespoons olive oil into a large, deep frying pan, or a casserole. Heat oil and sauté the vegetables for 8 to 10 m, stirring occasionally.Season rabbit with salt and pepper. Add rabbit to pan and brown pieces on both sides.(If pan is too small for both meat and vegetables, remove vegetables from pan before browning meat, then return vegetables to the pan once the rabbit is browned.)
Pour the white wine and simmer the stew to reduce wine a bit. Then, add water* until the rabbit is covered. Add thyme and bay leaf. Simmer for approximately 1 h**, or until rabbit is tender, stirring occasionally. If too much water evaporates, add more so rabbit does not dry out. Add peas and simmer for 5 more m.
Serve with baked or home-fried potatoes and some bread to pick up the sauce. Serve with a glass of Spanish dry white wine.
Peel and chop the onion. Cut the carrot and leek into round slices. Chop the red pepper, removing the stems and seeds.
Pour several tablespoons olive oil into a large, deep frying pan, or a casserole. Heat oil and sauté the vegetables for 8 to 10 m, stirring occasionally.Season rabbit with salt and pepper. Add rabbit to pan and brown pieces on both sides.(If pan is too small for both meat and vegetables, remove vegetables from pan before browning meat, then return vegetables to the pan once the rabbit is browned.)
Pour the white wine and simmer the stew to reduce wine a bit. Then, add water* until the rabbit is covered. Add thyme and bay leaf. Simmer for approximately 1 h**, or until rabbit is tender, stirring occasionally. If too much water evaporates, add more so rabbit does not dry out. Add peas and simmer for 5 more m.
Serve with baked or home-fried potatoes and some bread to pick up the sauce. Serve with a glass of Spanish dry white wine.
*Use less water to get a thicker sauce.
**Adjust cooking time according to the thickness of the chunks.
