Garlic Rabbit (Conejo al Ajillo)

🛒 Ingredients

• Rabbit, bone-in pieces 300 g · 510 kcal
• Garlic cloves, minced 12 g · 18 kcal
• Olive oil 20 g · 180 kcal
• Dry white wine 60 g · 48 kcal
• Chicken broth 60 g · 6 kcal
• All-purpose flour 5 g · 18 kcal
• Fresh rosemary sprig 1 g · 0 kcal
• Fresh parsley, chopped 3 g · 0 kcal

👨‍🍳 Instructions

1. Pat rabbit pieces dry with paper towels; season generously with salt and black pepper, then lightly dredge in flour, shaking off excess.
2. Heat olive oil in a large, heavy-bottomed pan or Dutch oven over medium-high heat. Sear rabbit pieces until golden brown on all sides; remove and set aside.
3. Add minced garlic to the pan and sauté for 1-2 minutes until fragrant, being careful not to burn it.
4. Pour in the dry white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes to reduce slightly.
5. Return the rabbit to the pan, add chicken broth and fresh rosemary sprig. Bring to a simmer, then reduce heat to low, cover, and cook for 60-90 minutes or until rabbit is very tender.
6. Remove rosemary sprig before serving. Garnish with fresh chopped parsley and serve hot, ideally with crusty bread for dipping in the garlicky sauce.