Chicken In Potacchio

Preparation

1. STEP 1 OF 15

   Start by finely chopping peeled garlic and rosemary leaves

2. STEP 2 OF 15

   Brown the rabbit in oil in a large pan

3. STEP 3 OF 15

   I recommend doing this over medium heat but achieving a good level of browning

4. STEP 4 OF 15

   When almost done, add the chopped mixture and continue for a few minutes, possibly lowering the heat and turning the pieces of meat several times

5. STEP 5 OF 15

   Try not to burn the garlic

6. STEP 6 OF 15

   Add the wine and let it evaporate

7. STEP 7 OF 15

   Add the tomato paste diluted with a little water (2-3 tablespoons) and finish cooking

8. STEP 8 OF 15

   Keep in mind that rabbit tends to remain tougher than chicken; so cook slowly over low heat with the lid on

9. STEP 9 OF 15

   If necessary, occasionally add a tablespoon of hot water to prevent it from drying out too much

10. STEP 10 OF 15

    After about 45 minutes, check the meat's tenderness with a fork

11. STEP 11 OF 15

    Evaporate the excess liquid by removing the lid and increasing the heat

12. STEP 12 OF 15

    Season with salt and finish with a bit of black pepper

13. STEP 13 OF 15

    Don't be afraid of the large amount of garlic

14. STEP 14 OF 15

    If everything goes well, you won't even notice it, and you can pour the resulting sauce over the meat arranged on the serving plate

15. STEP 15 OF 15

    If you succeed in this, you'll be ready for fried eggs too

Suggestions

• Pan

• Lid

General Information

Analysis

Macronutrients (100 gr)