Red Wine Braised Rabbit With Chickpeas And Chorizo

• 4 tbsp olive oil
• 8.75 oz chorizo, peeled and sliced
• 1 None rabbit, about 4 1/2 lbs, cut into 6-8 pieces
• 2 None onions, peeled and chopped
• 2/3 lb carrots, peeled and cubed
• 2 cloves garlic, peeled and finely diced
• 2 sprigs fresh rosemary
• 6 sprigs fresh thyme
• 2 cups Rioja (Spanish red wine)
• 2 cups vegetable stock
• 3 None juniper berries
• 2 None bay leaves
• 2/3 lb cherry tomatoes
• 7 oz prunes
• 1 - 28 oz can chickpeas
• 1/2 bunch fresh parsley, chopped, to garnish
• 4 sprigs fresh basil, chopped, to garnish

1. Preheat oven to 400u0b0F. Heat oil in a roasting pan, add chorizo and saute until crisp. Set aside. Add rabbit pieces and sear, turning. Add onions, carrots, garlic, rosemary and thyme and cook briefly. Deglaze with wine and stock then bring to a boil. Add juniper berries, bay leaves, tomatoes, prunes and chorizo then transfer to oven for 1 1/2-2 hours. Around 15 minutes before the end of the cooking time, add chickpeas. Serve stew sprinkled with parsley and basil.

olive oil, chorizo, rabbit, onions, carrots, garlic, rosemary, thyme, red wine, vegetable stock, berries, bay leaves, cherry tomatoes, prunes, chickpeas, parsley, basil

Taken from recipes-plus.com/api/v2.0/recipes/21421 (may not work)