As the Italians say, “simplice ma buono” (simple but good). This dish delicious, easy to do and doesn’t require a lot of ingredients. This is my adaptation of the recipe from Ristorante Da Gino in Rome. They use a 2 – 2 ¼ lb. rabbit and it what’s called for here. You can use chicken legs if you don’t eat rabbit!
Makes 4 Servings
1 – 2 to 2 ¼ lb. rabbit, or chicken, cut up
3 Tbsp. unbleached flour, divided
4 Tbsp. EVO, divided
1 large clove garlic, flattened
1 large fresh rosemary sprig
1/8 tsp. pepperoncino (red pepper flakes)
Large pinch of salt + additional for sprinkling
Freshly ground black pepper
1 ½ cups dry white wine
2 Tbsp. butter, room temperature
Sprinkle the rabbit or chicken pieces with salt and pepper, then sprinkle with 2 Tbsp. flour, turning to coat evenly. You can do this step in a plastic or paper bag instead if you prefer. Heat 2 Tbsp. EVO in a large skillet over medium-high heat. Add the rabbit or chicken and cook until browned, about 4 minutes per side. Transfer to a plate.
Heat remaining 2 Tbsp. EVO in same skillet over medium heat. Add flattened garlic clove, rosemary sprig, pepperoncino and large pinch of salt to skillet. Stir until garlic begins to brown lightly, about 1 minute. Using slotted spoon remove garlic and discard.
Add the wine and boil until liquid is reduced by half, about 2 minutes. Return rabbit or chicken and any accumulated juices to skillet.
Mix remaining 1 Tbsp. flour and 2 Tbsp. butter in a small bowl. Stir flour mixture into juices in skillet. Reduce heat to medium-low, cover and simmer until rabbit is very tender, turning rabbit pieces & occasionally adding water by ¼ cupful’s to skillet if rabbit seems to be getting dry, about 35-40 minutes total cooking time.
Transfer rabbit pieces to platter; season sauce to taste with salt and pepper. Pour sauce over the rabbit and serve.
