- 2 rabbits (or 1kg diced rabbit)
- 1½ garlic bulb
- ¾ bottle dry white wine
- 2 thyme sprigs
- 500ml chicken stock
- 200ml oil of your choice
- Chopped flat leaf parsley
- 1kg potatoes
- 1.5l oil (for frying potatoes)
- Salt and pepper to season
- Joint your rabbits. Break the garlic into cloves and crush them without peeling. Heat the oil in a large pan. Add the garlic cloves, fry until golden brown then remove from the pan. Season the rabbit and seal off in the hot oil.
- Put the garlic back into the pan, add the wine and thyme. Bring this to the boil for two to three minutes. Add the stock to cover the rabbit, allow to boil again, and then turn down to a simmer. Cover the pan with a lid and allow the rabbit to cook for around 1h 45min.
- Do not peel the potatoes, just wash, pat dry and cut into chips. Heat the oil to about 140°C and fry the chips until they are cooked but not golden. Remove from the oil and leave to dry.
- Once the rabbit is cooked and tender, remove it from the pan. Pass the sauce through a sieve and, using the back of a spoon, push the garlic pulp through it. Reduce the sauce over low heat until it thickens slightly.
- Just before you’re ready to serve, reheat the oil to 180°C and fry the chips again until golden brown.
- Add the chopped parsley and spoon the sauce over the rabbit then serve with chips.