Sweet and Sour Rabbit or Chicken

• 1/4 cup extra virgin olive oil
• 1 rabbit, cut into 8 pieces, or 1 chicken, 3 to 4 pounds, cut into serving pieces, or 2 1/2 to 3 pounds chicken parts, trimmed of excess fat
• Flour for dredging
• Salt and black pepper to taste
• 1 onion, sliced
• 4 celery stalks, chopped
• 3 tablespoons drained capers
• 1/4 cup pine nuts
• 1/4 cup currants or raisins
• 1/4 cup sugar
• 1/2 cup red wine vinegar
• 1/2 cup chicken stock, preferably homemade (page 160)
• 1 cup red wine
• Chopped fresh basil leaves for garnish

1. Put half the oil in a deep skillet or flameproof casserole, preferably nonstick, with a lid.
2. Turn the heat to medium-high and wait a minute or so, until the oil is hot.
3. Dredge the rabbit or chicken pieces in the flour, shaking to remove the excess, then put them, skin side down, in the skillet.
4. Season the meat with salt and pepper and brown it well, rotating and turning the pieces as necessary, 10 to 15 minutes.
5. Transfer the meat to a plate and wipe out the pan.
6. Put the remaining 2 tablespoons oil in the skillet, turn the heat to medium-high, and add the onion and celery; cook, stirring occasionally, until the onion softens, about 5 minutes.
7. Add the capers, pine nuts, and currants and cook, stirring occasionally, for about 5 minutes more.
8. Add the sugar, vinegar, stock, and wine and bring to a boil.
9. Simmer for a minute, then return the rabbit, skin side up, to the pan.
10. Cover and adjust the heat so the mixture simmers steadily.
11. Cook for about 20 minutes, or until the rabbit is tender.
12. Garnish with the basil and serve.

extra virgin olive oil, rabbit, flour, salt, onion, celery stalks, capers, pine nuts, currants, sugar, red wine vinegar, chicken stock, red wine, fresh basil

Taken from www.epicurious.com/recipes/food/views/sweet-and-sour-rabbit-or-chicken-386419 (may not work)