Coniglio all'Arneis

Ingredients

• 1 rabbit, cut into pieces 1 rabbit, cut into pieces
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 sprig of rosemary 1 sprig of rosemary
• 2 sprigs of thyme 2 sprigs of thyme
• 2 cups (470ml) Arneis wine 2 cups (470ml) Arneis wine
• 1 cup (235ml) chicken broth 1 cup (235ml) chicken broth
• 2 tablespoons olive oil 2 tablespoons olive oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 45g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the rabbit pieces, minced garlic, rosemary, thyme, and Arneis wine. Cover and refrigerate for at least 2 hours, or overnight for best results.
2. 2.
   Remove the rabbit from the marinade, reserving the liquid. Pat the rabbit pieces dry with a paper towel.
3. 3.
   In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the rabbit pieces and brown them on all sides, about 5 minutes per side.
4. 4.
   Pour the reserved marinade over the rabbit and add the chicken broth. Season with salt and pepper to taste.
5. 5.
   Reduce the heat to low, cover, and simmer for 1 to 1.5 hours, or until the rabbit is tender and cooked through. Stir occasionally and add more broth if needed.
6. 6.
   Once cooked, remove the rabbit pieces from the sauce and keep warm. Increase the heat to medium-high and simmer the sauce until it thickens slightly.
7. 7.
   Serve the rabbit with the sauce spooned over the top. Garnish with fresh herbs if desired.

Treat your ingredients with care...

• Arneis wine — Choose a good quality Arneis wine for the marinade and sauce. Its fruity and floral notes will enhance the flavor of the dish.
• Rabbit — If rabbit is not readily available, you can substitute it with chicken thighs for a similar taste and texture.

Tips & Tricks

• For a richer sauce, you can add a tablespoon of butter at the end and stir until melted.
• Serve Coniglio all'Arneis with a side of creamy polenta or crusty bread to soak up the delicious sauce.
• If you prefer a milder garlic flavor, you can reduce the amount of minced garlic in the marinade.

Serving advice

Serve Coniglio all'Arneis hot, with the rabbit pieces arranged on a platter and the sauce spooned over the top. Garnish with fresh herbs for an extra touch of freshness.

Presentation advice

For an elegant presentation, place the rabbit pieces on individual plates and drizzle the sauce around them. Garnish with a sprig of fresh rosemary or thyme.