Braised rabbit legs with mushrooms | Yiannis Lucacos

Ingredients

• 600 gr. rabbit, hind legs
• 80 gr. olive oil
• 150 gr. onion, finely chopped
• 25 gr. garlic, finely chopped
• 250 gr. chicken stock (see pantry)
• 200 gr. fresh tomato (de-seeded and peeled), finely chopped
• 10 gr. rosemary, finely chopped
• 15 gr. thyme, finely chopped
• salt
• 500 gr. button mushrooms, cleaned and quartered
• 200 gr. sunflower oil