INGREDIENTS

  • 8 ounces bacon , chopped
  • 2 (1.5-1 3/4lb) rabbits, thawed if frozen, each cut into 8 piecesor
  • 3 1/2 lbs chicken thighs
  • 1 tablespoon butter
  • 1 large red onion , chopped
  • 2 carrots , peeled, chopped
  • 2 celery ribs , chopped
  • 6 garlic cloves , chopped
  • 6 large fresh thyme sprigs
  • 2 bay leaves
  • 2 cups dry red wine
  • 3 cups low sodium chicken broth
  • 2 cups canned crushed tomatoes in puree

DIRECTIONS

  1. Preheat oven to 350°F Sauté bacon in wide ovenproof pot over medium heat until crisp. Transfer bacon to paper towels.
  2. Sprinkle rabbit with salt and pepper. Increase heat to medium-high. Working in batches, add rabbit to pot and sauté until browned, turning often, about 10 minutes per batch. Transfer to large bowl. Add 1 tablespoon butter to pot; add onion, carrots, and celery. Sauté until vegetables begin to brown, about 10 minutes. Add garlic, thyme, and bay leaves; stir 1 minute. Return rabbit and bacon to pot. Add wine; simmer 5 minutes. Stir in broth and tomatoes; bring to boil. Cover pot tightly. Transfer to oven and cook rabbit until very tender, about 1 hour 15 minutes. Season with salt and pepper. Divide among plates; spoon grits alongside.
  3. Makes 4 to 6 servings.