Braised Rabbit with Rosemary, Mom's Platter, Roman Style Peas

Braised Rabbit With Rosemary

As the Italians say, “simplice ma buono” (simple but good). This dish delicious, easy to do and doesn’t require a lot of ingredients.   This is my adaptation of the recipe from Ristorante Da Gino in Rome. They use a 2 – 2 ¼ lb. rabbit and it what’s called for here.  You can use chicken legs if you don’t eat rabbit!

Makes 4 Servings

1 – 2 to 2 ¼ lb. rabbit, or chicken, cut up
3 Tbsp. unbleached flour, divided
4 Tbsp. EVO, divided
1 large clove garlic, flattened
1 large fresh rosemary sprig
1/8 tsp. pepperoncino (red pepper flakes)
Large pinch of salt + additional for sprinkling
Freshly ground black pepper
1 ½ cups dry white wine
2 Tbsp. butter, room temperature

Sprinkle the rabbit or chicken pieces with salt and pepper, then sprinkle with 2 Tbsp. flour, turning to coat evenly. You can do this step in a plastic or paper bag instead if you prefer. Heat 2 Tbsp. EVO in a large skillet over medium-high heat. Add the rabbit or chicken and cook until browned, about 4 minutes per side. Transfer to a plate.

Heat remaining 2 Tbsp. EVO in same skillet over medium heat. Add flattened garlic clove, rosemary sprig, pepperoncino and large pinch of salt to skillet. Stir until garlic begins to brown lightly, about 1 minute. Using slotted spoon remove garlic and discard.

Add the wine and boil until liquid is reduced by half, about 2 minutes. Return rabbit or chicken and any accumulated juices to skillet.

Mix remaining 1 Tbsp. flour and 2 Tbsp. butter in a small bowl. Stir flour mixture into juices in skillet. Reduce heat to medium-low, cover and simmer until rabbit is very tender, turning rabbit pieces & occasionally adding water by ¼ cupful’s to skillet if rabbit seems to be getting dry, about 35-40 minutes total cooking time.

Transfer rabbit pieces to platter; season sauce to taste with salt and pepper. Pour sauce over the rabbit and serve.

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