Rabbit (or Chicken) & Garlic Stew

Serves 4

1 medium rabbit (OR 1 medium chicken), cut into pieces

500g shallots, peeled but whole

100g bacon bits

4 morcilla (OR chorizo) sausages, sliced

Small punnet button mushrooms, sliced

1 tbsp dried thyme

2 heads of garlic, separated into cloves but not peeled

4 bay leaves

1 heaped handful chopped, fresh parsley

2 tbsp sherry vinegar

500ml chicken stock

salt and pepper

Olive oil for frying

1.  Brown the rabbit (OR chicken) pieces in a tablespoon of olive oil, then remove from the pan.

2.  Add more oil and fry the bacon and shallots, stirring occasionally, for 10 - 15 minutes.

3.  Add the morcilla (OR chorizo) sausage slices and the sliced mushrooms. Cook for 5 minutes.

4.  Add the rabbit, garlic, thyme, parsley, bay leaves and seasoning. Mix well. 

5.  Add sherry vinegar and chicken stock until the meat is covered. Bring to the boil, cook uncovered for 5 - 10 minutes. Reduce heat to a simmer, cover and cook for 1 - 1½ hours until the meat is tender/falls off the bone.

Serve with wholegrain mustard mash and sliced green beans.