Title: Coniglio O Pollo Con la Peperonata
Categories: Italian Chicken Game
Yield: 6 Servings

1		2 - pound
2	tb	Wine vinegar
		TO COOK THE RABBIT/CHICKEN:
2	oz	Pancetta (or bacon) --
		Unsmoked
1		Heaping TBS
4	tb	Sweet (unsalted) butter
1	tb	Olive oil
2	lg	Bay leaves
		Salt -- to taste
		Freshly ground black pepper
		To taste
1	c	Chicken broth, defatted --
		(preferably homemde)
		TO COOK THE PEPPERS:
4	tb	Sweet (unsalted) butter
1	tb	Olive oil
3		Whole anchovies in salt, or
6		Filets -- packed in oil
3		Red or yellow bell peppers*
		Cleaned and seeded
2	lg	Cloves garlic, peeled -- and
		Finely chopped
10		Sprigs Italian parsley,
		Leaves only
4	tb	Red wine vinegar
		Salt -- to taste
		Freshly ground black pepper
		To taste
		TO SERVE:
		Italian parsley leaves
		Rabbit or chicken -- cut
		Into 8 pieces
		Rosemary leaves

Place the rabbit in a bowl of cold water with the vinegar and soak i= t for half an hour. (If using chicken instead, omit this step). Cut pancetta or prosciutto into very small pieces and finely chop the rosemar= y and combine them, or even better, coarsely grind pancetta and rosemary together.

Place a casserole with the butter and oil over medium heat and when the oil is warm, add the pancetta/rosemary mixture and the bay leaves to saut=E9 for 2 minutes. Meanwhile, quickly drain the rabbit pieces, pat t= hem dry with paper towels, and add them to the casserole. Let them saut=E9 a= ll over until very lightly golden. Season with salt and pepper. Add the broth, a small quantity at a time, turning the rabbit over several times, and cook until soft, about 25 minutes for a 2 pound rabbit.

As the rabbit cooks, prepare the peppers - Warm the butter with the oil in a saucepan over low heat, then add t= he anchovies and mash them with a fork. Be sure the heat remains constantly low, so the anchovies do not crumble and become very fishy. Put in the peppers and saut=E9 for 5 minutes. Raise heat, add 1/2 cup of cold water= , and cook the peppers for 5 minutes more; at that point, the peppers shoul= d be half-cooked. Add the garlic, parsley and vinegar and let the vinegar evaporate for 5 minutes. Taste for salt and pepper. Transfer contents o= f saucepan to the casserole containing the not yet completely cooked rabbit and mix well. Cook until the rabbit is done. The peppers will be overcooked and form a chunky sauce. Discard bay leaves and transfer everything to a serving platter.

Serve with parsley leaves sprinkled over each portion.

Recipe By : =A9 Giuliano Bugialli - August 13, 1996

From: Frank Cavalier Date: 14 Feb 97 Eat-L List (Recipes And Food Folklore) Ä

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