(Rabbit, Liguria-style - Authentic Italian recipes)

Half a rabbit, cut into pieces
2 tablespoons dried rosemary
4 tablespoons dried chives
45 g (1 1/2 oz) black olives, halved
200 ml (7 fl oz - 3/4 C) red wine
6 tablespoons extra virgin olive oil
Salt

Time:
preparation: 15 minutes
cooking: about 60 minutes
Difficulty:
easy recipe
Nutrition Facts (amount per serving):
Calories: XX (kCal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)

A lot of people use garlic instead of chives preparing this dish; we prefer chives because the recipe becomes more delicate. Besides we think garlic covers the taste of the other ingredients.
Wash rabbit pieces and let them fry lightly in a saucepan without fat for about 5 minutes, turning them now and then; this step is necessary in order to make the water go out from the meat.
Meanwhile prepare the olive oil together with aromatic herbs in another saucepan. Remove the rabbit pieces from the first pan and add them here. Let them fry lightly on both sides for some minutes and then pour in the wine. Keep on cooking, half-covered, stirring now and then, until meat is tender. Add olives 15-20 minutes before the end of the cooking. Add some hot water only if necessary. Let the cooking juice retire well, season to taste with salt few minutes before the end of cooking.
Serve hot.