Ibizan Rabbit Stew with Vegetables and White Wine
Experience the sumptuous flavors of the Mediterranean with this traditional Ibizan Rabbit Stew, infused with aromatic herbs, fresh vegetables, and a robust white wine, bringing the essence of Ibiza's culinary heritage to your table.
Equipment
- Large pot
- Cutting board
- Chef's knife
- Wooden spoon
Ingredients
- 1 whole rabbit (about 3-4 pounds / 1.4-1.8 kg), cut into pieces
- 2 tbsp olive oil (30 ml)
- 1 large onion, diced (about 1 cup / 150 g)
- 4 cloves garlic, minced
- 2 carrots, sliced (about 1 cup / 130 g)
- 2 stalks celery, sliced (about 1/2 cup / 60 g)
- 1 red bell pepper, diced (about 1 cup / 150 g)
- 1 cup white wine (240 ml)
- 2 cups chicken broth (480 ml)
- 1 can diced tomatoes (14 oz / 400 g)
- 1 tsp fresh thyme leaves
- 1 bay leaf
- Salt and pepper to taste
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Season rabbit pieces with salt and pepper.
- In a large pot, heat olive oil over medium-high heat. Add rabbit pieces and brown on all sides. Remove and set aside.
- In the same pot, add onions, garlic, carrots, celery, and red bell pepper. Sauté until vegetables are softened, about 5 minutes.
- Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom.
- Return the rabbit to the pot. Add chicken broth, diced tomatoes, thyme, and bay leaf. Bring to a boil, then reduce heat to low and simmer, covered, for 1.5 to 2 hours, or until the rabbit is tender.
- Adjust seasoning with salt and pepper. Remove the bay leaf before serving.
- Garnish with fresh parsley and serve hot.
Notes
If rabbit is not available, chicken thighs make a good substitute.
For a thicker stew, you can mix a tablespoon of cornstarch with water and add it to the stew in the last 30 minutes.
Serve with crusty bread or over cooked rice to soak up the delicious sauce.