Braised Rabbit with Chios Mastiha and Sun-Dried Tomatoes

Ingredients

• 1 rabbit, about 2 kilos (4 pounds), cut into serving chunks
• Flour for dusting
• 1/2 cup extra-virgin Greek olive oil
• Salt and pepper
• 2 cups sweet red wine
• 3 ripe tomatoes, peeled and diced
• 500 gr. (2 1/4 pounds) sun-dried tomatoes, cut into small pieces
• 3-4 bay leaves, cracked
• 1 cinnamon stick
• 1 scant tsp. freshly ground Chios Mastiha