Conejo al Ajillo

Instructions

1. Step 1

   Season the rabbit evenly with the salt and ground black pepper.

   Ingredients used: 2.0 gr Ground Black Pepper, 1.0 piece Rabbit, 9.0 gr Salt

   Cookware: plate

2. Step 2

   Heat the olive oil in the large frying pan over medium heat. Brown the rabbit in batches until golden on all sides, then transfer it to the plate.

   Timer: 12 min (fixed)

   Ingredients used: 90.0 ml Olive Oil

   Cookware: Large frying pan, plate, tongs

3. Step 3

   Reduce to low heat, add the garlic to the pan, and cook until fragrant and lightly golden.

   Timer: 2 min (fixed)

   Ingredients used: 30.0 gr Garlic

   Cookware: Large frying pan, wooden spoon

4. Step 4

   Pour in the white wine and scrape up the browned residue. Add the chicken stock, thyme, and bay leaves, then bring the liquid to a simmer over medium heat.

   Timer: 4 min (fixed)

   Ingredients used: 2.0 piece Bay Leaf, 120.0 ml Chicken Stock, 180.0 ml dry white wine, 2.0 gr Thyme

   Cookware: Large frying pan, wooden spoon

5. Step 5

   Return the rabbit and any collected juices to the pan. Cover and simmer over low heat until tender and the thickest pieces reach 74°C internally.

   Timer: 30 min (fixed)

   Cookware: instant-read thermometer, Large frying pan, tongs

6. Step 6

   Uncover and simmer over medium heat until the sauce lightly coats the rabbit.

   Timer: 5 min (fixed)

   Cookware: Large frying pan

7. Step 7

   Remove the bay leaves. Stir in the lemon juice and parsley, then spoon the garlic sauce over the rabbit and serve.

   Ingredients used: 30.0 ml Lemon Juice, 15.0 gr Parsley

   Cookware: Large frying pan, wooden spoon