Rabbit Stew With Olives And Rosemary
Ingredients
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- Two 3-pound rabbits, each cut into 10 pieces (see Note)
- Salt and freshly ground pepper
- 1 cup dry red wine
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 2 celery ribs, finely chopped
- 2 tablespoons tomato paste
- 4 rosemary sprigs, tied into 2 bundles with kitchen string
- 4 cups chicken stock or low-sodium broth
- 1/2 pound Niçoise olives (1 1/2 cups)
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