Sicilian Rabbit

My father would make this after a day of hunting when I was a young girl…it was comforting and delicious! If you do not like rabbit it is just as good with chicken or cornish hens.
 One  2 1/2-pound rabbit, cut into 8 pieces ( you may also use a 3 1/2 pound chicken cut up or two cornish game hens))
    6 tablespoons extra-virgin olive oil
1 large  onion, thinly sliced
1 pound  potatoes, peeled, cut into 1-inch cubes
1 15 ounce can stewed tomatoes
2 cups sliced pitted brine-cured Sicilian green olives
1 cup cured Sicilian black olives
1/2 cup capers
2 celery stalks, thinly sliced
3 large garlic cloves, chopped
3 fresh thyme sprig
1/4 cup balsamic vinegar
1/4 cup (or more) water
Fresh flat leaf Italian parsley
 1/4 cup white wine 
 kosher salt
black pepper

Rinse rabbit and pat dry; season all sides  with salt and pepper. Heat 4 tablespoons oil in heavy large pot over medium-high heat. Add rabbit to pot and brown, turning often, (do not crowd, you may need to work in batches) about 8 minutes per batch. Transfer rabbit to bowl. Reduce heat to medium. Add remaining 2 tablespoons oil to pot. Add onion; sauté 5 minutes. Mix in potatoes, bell peppers, tomatoes, olives, celery, capers, garlic, and thyme; cook 5 minutes. Mix in wine, vinegar and 1/4 cup water. Add rabbit. Cover, reduce heat to medium-low and simmer 10 minutes. Cover and simmer until rabbit is tender, stirring occasionally and adding more water by 1/4 cupfuls if mixture is dry, about 30 minutes. Season with salt and pepper. Spoon vegetables into large dish. Top with rabbit. Garnish with parsley and serve warm.

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