Entree: Spain – Conejo al Ajillo (Rabbit with garlic)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 50 min

Total 1 hr

Ingredients

- 1 whole rabbit, about 2.5 lb (1.1 kg) dressed, cut into 8 pieces
- Salt and freshly ground black pepper
- 1/2 cup (120 ml) olive oil
- 8 cloves garlic, thinly sliced
- 1/2 cup (120 ml) dry white wine
- 1/2 cup (120 ml) chicken stock
- 2 tbsp (30 ml) fresh lemon juice
- 1 tsp (2 g) smoked paprika (optional)
- 2 bay leaves
- 2 tbsp (30 ml) chopped fresh parsley

Instructions

1. Season rabbit pieces with salt, pepper, and smoked paprika if using. Heat olive oil in a wide skillet over medium-high heat and brown rabbit pieces well on all sides; transfer to a plate.
2. In the same skillet, reduce heat to medium, add sliced garlic and sauté briefly until golden but not burned.
3. Add wine to deglaze, then stir in chicken stock, lemon juice, and bay leaves.
4. Return rabbit to the pan, cover, and simmer gently for 35–50 minutes until meat is tender.
5. Remove rabbit and bay leaves, increase heat to reduce sauce slightly if needed, stir in chopped parsley, return rabbit to warm through, and serve.