Stifado
A dark, fairly intensely flavored stew that is best made with rabbit (or, traditionally, hare), but is quite good with chicken.You can make the entire dish in advance and let it rest at room temperature for a few hours before reheating (or cover and refrigerate overnight). This is lovely just with crusty bread, or with any potato dish.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Put half the oil in a deep skillet or flameproof casserole, preferably nonstick, with a lid. Turn the heat to medium-high and wait a minute or so, until the oil is hot. Put the rabbit pieces in the skillet; season with salt and pepper and brown the pieces well, rotating and turning them as necessary, 10 to 15 minutes. Transfer the meat to a plate and wipe out the pan.
Step 2
Put the remaining 2 tablespoons oil in the skillet, turn the heat to medium-high, and add the onions and garlic; cook, stirring occasionally, until the onions soften, about 5 minutes. Add the wine and cook, stirring occasionally, and allowing it to bubble away for a minute or two. Stir in the vinegar and tomatoes and cook, stirring occasionally, until the tomatoes break up, about 10 minutes. Tie the cinnamon stick, cloves, bay leaf, and allspice in a small cheesecloth bag and add to the sauce, along with the sugar and some salt and pepper.
Step 3
Return the meat to the pan, cover, and adjust the heat so the mixture simmers steadily. Cook until the meat is tender but not dry, 20 to 40 minutes (chicken is likely to require less cooking time than rabbit). If the sauce is thin, transfer the meat to a plate and keep it warm, then reduce the sauce over high heat until thickened. Spoon over the meat and serve.
