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Categories:
bacon chicken thighs butter red onion carrots celery garlic thyme bay leaves red wine chicken broth tomatoes
Viewed: 21 - Published at: 7 years agoIngredients
- 8 ounces bacon, chopped
- 2 (1 1/2-1 3/4 lb) rabbits, thawed if frozen, each cut into 8 pieces or 3 1/2 lbs chicken thighs
- 1 tablespoon butter
- 1 large red onion, chopped
- 2 carrots, peeled, chopped
- 2 celery ribs, chopped
- 6 garlic cloves, chopped
- 6 large fresh thyme sprigs
- 2 bay leaves
- 2 cups dry red wine
- 3 cups low sodium chicken broth
- 2 cups canned crushed tomatoes in puree
Method
- Preheat oven to 350°F Saute bacon in wide ovenproof pot over medium heat until crisp. Transfer bacon to paper towels.
- Sprinkle rabbit with salt and pepper. Increase heat to medium-high. Working in batches, add rabbit to pot and saute until browned, turning often, about 10 minutes per batch. Transfer to large bowl. Add 1 tablespoon butter to pot; add onion, carrots, and celery. Saute until vegetables begin to brown, about 10 minutes. Add garlic, thyme, and bay leaves; stir 1 minute. Return rabbit and bacon to pot. Add wine; simmer 5 minutes. Stir in broth and tomatoes; bring to boil. Cover pot tightly. Transfer to oven and cook rabbit until very tender, about 1 hour 15 minutes. Season with salt and pepper. Divide among plates; spoon grits alongside.
- Makes 4 to 6 servings.
