Rabbit Cacciatore - Rabbit Stew Hunter Style - OR CHICKEN

[Farmfresh]

Rabbit Cacciatore - Rabbit Stew Hunter Style

* 1 rabbit - cut into 18 bone in stew chunks OR substitute dark meat chicken on the bone
* flour, salt and pepper to dredge
* 2 Tablespoons good oil
* 2 onions slivered
* 2 bell peppers slivered
* 1 carrot diced
* 10 oz mushrooms sliced
* 2 cloves garlic
* 2 cans diced tomatoes
* 2 cups rich chicken broth OR 1 ½ cup broth plus ½ cup good red wine
* ½ cup pitted black olives (optional)
* 2 tablespoons each freshly chopped parsley and thyme
* 2 teaspoon each dried oregano, black pepper
* ½ teaspoon red chili flakes (to taste)
* extra salt to taste
* fresh basil to garnish
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Dredge meat chunks in flour, salt and pepper and brown well in small batches in oil.
Remove meat and soften up onion, peppers and carrots in the oil. Add garlic and mushrooms to soften when the onions are starting to color.
Add rabbit back to pan. Add herbs. Cover with tomatoes and juice. Add broth and wine to cover. Add olives if used. Bring to slow boil.
Add black pepper, any needed salt and chili flakes and allow rabbit to stew slowly for at least two hours.
Serve over egg noodles, pasta or white rice.