Rabbit Etouffee

• 8 ounces bacon, chopped
• 2 (1 1/2-1 3/4 lb) rabbits, thawed if frozen, each cut into 8 pieces or 3 1/2 lbs chicken thighs
• 1 tablespoon butter
• 1 large red onion, chopped
• 2 carrots, peeled, chopped
• 2 celery ribs, chopped
• 6 garlic cloves, chopped
• 6 large fresh thyme sprigs
• 2 bay leaves
• 2 cups dry red wine
• 3 cups low sodium chicken broth
• 2 cups canned crushed tomatoes in puree

1. Preheat oven to 350u0b0F Saute bacon in wide ovenproof pot over medium heat until crisp. Transfer bacon to paper towels.
2. Sprinkle rabbit with salt and pepper. Increase heat to medium-high. Working in batches, add rabbit to pot and saute until browned, turning often, about 10 minutes per batch. Transfer to large bowl. Add 1 tablespoon butter to pot; add onion, carrots, and celery. Saute until vegetables begin to brown, about 10 minutes. Add garlic, thyme, and bay leaves; stir 1 minute. Return rabbit and bacon to pot. Add wine; simmer 5 minutes. Stir in broth and tomatoes; bring to boil. Cover pot tightly. Transfer to oven and cook rabbit until very tender, about 1 hour 15 minutes. Season with salt and pepper. Divide among plates; spoon grits alongside.
3. Makes 4 to 6 servings.

bacon, chicken thighs, butter, red onion, carrots, celery, garlic, thyme, bay leaves, red wine, chicken broth, tomatoes

Taken from www.food.com/recipe/rabbit-etouffee-253851 (may not work)