Coniglio alla San Ramese (rabbit or chicken with rosemary and olives) - Liguria
Prep time
Cook time
Total time
There are many traditional Ligurian recipes for rabbit similar to the one below although I use the more readily available chicken instead of rabbit. The dish does not suffer for the substitution however. Either thighs or breasts can be used or a combination of the two. Typical seasonings for this dish in Liguria include thyme, rosemary, garlic, onion, olives, red or white wine, sage, tomato, bay leaf, rosemary and of course, olive oil. This dish is lovely served with roast potatoes, polenta or fries.
Author: Woo Wei-Duan
Recipe type: Main Course (Secondo)
Cuisine: Liguria
Serves: 4
Ingredients
1.25 kilos rabbit or chicken, rinsed and cut into 3 cm cubes
60 ml extra-virgin olive oil
1 small onion, peeled, ends removed and finely sliced
40 grams pine nuts
1 branch of rosemary, rinsed and dried
1 garlic clove, skin removed and finely chopped
white wine as needed
25 small black olives in brine (preferably taggiasca), drained and pitted
sea salt
black pepper, freshly ground
Instructions
Chop the rosemary, pine nuts and garlic together.
Place the olive oil and the onion into a frying pan and heat over medium heat.
After 5 to 7 minutes when the onions are soft and golden, add the rabbit or chicken.
Add the rosemary mixture and stir, cooking until the meat is cooked through, 5 to 7 minutes. If the garlic or onion is browning too much, add a splash of white wine to keep it from burning.
When finished, stir in the olives and serve.
Recipe by Living a Life in Colour at https://www.livingalifeincolour.com/recipes/pollo-alla-sanramese-rabbit-chicken-with-rosemary-and-olives/