It should not be as hard to get ahold of rabbit as it is, considering our neighbors’ cat is happy to drop one off fresh on our doorstep every spring. However, this simple tasty stew works just as well with chicken thighs which are readily available. The wine used is Albariño, a Galician wine, but any light dry white would work.
Adapted from Jamie Oliver’s Spanish Rabbit Stew
- 1 rabbit, cut into pieces OR 4-5 boneless or bone-in chicken thighs
- olive oil
- 2 slices lemon
- 4 garlic cloves, sliced
- 10 ounces red pearl onions
- 1 tablespoon paprika
- 1 sprig rosemary, needles finely chopped
- 1 cup albariño wine or other dry white wine
- 1 red pepper, roasted and sliced
- Chopped parsley to garnish
Heat a couple tablespoons of olive oil and sear the lemon. Brown the rabbit or chicken pieces, and remove to a plate. Add another tablespoon or two of olive oil as needed, and cook garlic and onions until beginning to soften. Add paprika and stir for a minute, then add wine and 2 cups of water and stir well, scraping up any brown bits on the bottom of the pan.
Add rosemary and the meat back to the pot and simmer, covered, for an hour to an hour and a half until meat is tender. Remove from the pot and shred with two forks. Turn the heat up and thicken the sauce to desired consistency, then add the meat back in along with the red peppers and cook another 5-10 minutes. Garnish with chopped parsley.
Serve hot with crusty bread.