4 cloves garlic, finely chopped
2 onions, sliced
1 can (16 oz.) crushed tomatoes
1 bay leaf
1 sprig tarragon
1 sprig thyme
2 stalks celery, finely chopped
1 cup white wine
1/2 cup water
salt and pepper to taste
1 sprig parsley
extra virgin olive oil
Cut rabbit in small pieces (approximately 12-15 pieces). Chop onions, garlic and celery.
Using the same pan, sauté the garlic, onion and crushed tomatoes for about 5 minutes. (If ingredients begin to stick, add more olive oil if necessary.) Add the bay leaf, tarragon, thyme and chopped celery.
Return the rabbit to the frying pan. Add the white wine and stir. Turn the heat up to bring to a boil and reduce the liquid by a half or two-thirds. Then, add the water and stir.
Reduce heat. Cover the pan and simmer gently until cooked – an hour and a half to two hours. (If using chicken instead of rabbit, it will take only 30-45 minutes.) While the meat is simmering, chop parsley.
Adjust salt and pepper. Sprinkle with chopped parsley and serve hot in bowls with fried potatoes and rustic bread.