Ischian Rabbit Stew | olivemagazine

Ingredients

• extra-virgin olive oil
• 1 around 1.5kg rabbit jointed
• 1 onion finely diced
• 2 cloves garlic sliced
• 1 tsp chilli flakes
• 2 tbsp tomato purée
• 450ml white wine
• 350ml chicken stock
• 3 tbsp red wine vinegar
• 2 bay leaves
• a few sprigs thyme
• 200g cherry tomatoes
• a small bunch flat-leaf parsley finely chopped
• 1 clove garlic finely chopped
• 1 lemon zested and 1/2 juiced
• 100ml extra-virgin olive oil
• crusty bread