Coniglio in umido con olive verdi

Rabbit with tomato and green olives

Preparation info

  • Serves


    • Difficulty


Appears in


By Tessa Kiros

Published 2003

  • About

You may use chicken in place of the rabbit for this dish. If so, skin the chicken and cut it into serving pieces. Use good quality pitted or unpitted olives, as you prefer.


  • 4 tablespoons olive oil
  • 1 medium rabbit, about 1.4 kg (3 lb 3 oz), cleaned and cut into 8 serving pieces
  • 1


Heat the olive oil in a large stockpot. Add the rabbit pieces and brown all over. Season with salt and pepper. Add the sage and rosemary sprigs, the garlic and the chilli, and sauté until you begin to smell the garlic. Add the wine and when most of it has evaporated, add the tomato. Simmer for a few more minutes, before adding the hot stock or water.

Lower the heat to a minimum and simm