Recipe from Café Perrier, Houston
Rabbit With Green Olives (Lapin aux Olives Vertes)
1 fresh rabbit (2 to 3 pounds) or chicken, cut into 7 or 8 pieces
salt and freshly ground black pepper to taste
3 tablespoons olive oil
2 medium onions, coarsely chopped
1 tablespoon flour
2 1/2 cups dry white wine
4 tomatoes, peeled, cored, seeded, and chopped
2 bay leaves, preferably imported
3 tablespoons minced fresh herbs, such as rosemary, thyme, and parsley
1 generous cup pitted green olives, preferably imported
Season rabbit pieces liberally with salt and pepper. In a deep, nonreactive skillet (preferably not nonstick) large enough to hold rabbit pieces without crowding, heat oil over medium-high heat. When oil is hot but not smoking, add rabbit and cook until golden brown, 10 to 20 minutes. Remove from pan and set aside.
Add onions to fat and liquid in pan and cook for 3 to 4 minutes. Sprinkle on flour and cook, stirring, until liquid becomes a thick paste. Slowly stir in wine. Add rabbit and remaining ingredients. Cover, reduce heat to medium, and simmer until rabbit is cooked through, about 20 minutes. (This dish may be cooked longer, if desired, and may also be prepared ahead and reheated.) Rosemary potatoes make a nice accompaniment. One rabbit serves 2, one chicken serves 2 to 4.
