Rabbit or Chicken with Vernaccia
Another main course of the ancient Tuscan tradition is rabbit or chicken
cooked with white wine from the hills of San Gimiganno called Vernaccia
di San Gimignano.
The best outcome is made using organic and free-range animals.
INGREDIENTS for 6 persons:
- 1 kg of rabbit or chicken
- 5 cloves garlic with the skin
- 1 glass of Vernaccia
- 2 cups peeled chopped tomatoes
- ½ cup of black olives
- Extra virgin olive oil
- Salt and freshly ground pepper
Remove the head and the feet from the animal. Cut the body into small/medium parts and set aside.
In a deep skillet warm 8 tablespoons of olive oil with a bit of rosemary and the garlic.
When the garlic starts to brown add the meat and cook over high heat until brown.
Deglaze with the wine, season with salt and pepper, and cook until the wine evaporates.
Add the tomatoes and black olives and cook for about 1 hour or so till the meat is tender, half covered, adding vegetable broth if necessary to help the cooking.
We serve this dish with vegetables as sweet peppers or roasted potatoes or eggplants.