Rabbit with Onions

• 3 ounces thickly sliced pancetta or prosciutto ends
• 4 plump garlic cloves, peeled
• 2 tablespoons loosely packed fresh sage leaves (6 to 8 large leaves)
• 6 tablespoons extra-virgin olive oil
• 6 bone-in rabbit legs or a whole rabbit, about 3 1/2 pounds, cut into serving pieces
• 1 teaspoon kosher salt
• 2 tablespoons all-purpose flour
• 1/2 cup white wine
• 1 tablespoon red-wine vinegar
• 1/2 cup chicken broth or water
• 1 pound cipolline onions, peeled
• 2 tablespoons drained small capers
• A food processor; a deep skillet or saute pan, 12-inch diameter, with a cover

1. Using a food processor, mince the pancetta, garlic, sage, and 2 tablespoons of the olive oil into a fine-textured pestata.
2. Pour the remaining olive oil into the skillet, set it over medium-high heat, and scrape in the pestata.
3. Cook and stir until the pestata has dried and just begins to stick to the bottom of the pan, about 3 to 4 minutes.
4. Meanwhile, put the rabbit legs (or cut pieces) in a big bowl, season all over with the salt, then sprinkle the flour over them and toss to coat the legs evenly.
5. Lay the legs or pieces in the pan in one layer, reduce the heat, and cover the pan.
6. Cook gently for about 10 minutes, allowing the meat to give up its juices and brown very slowly, until the legs are lightly colored on one side.
7. Flip them over, cover the skillet, and slowly brown the second side, another 10 minutes or so.
8. Stir together the wine, vinegar, and chicken broth or water, and pour into skillet, swirling to blend the liquid and meat juices.
9. Turn up the heat a bit, drop the cipolline into the spaces between rabbit pieces, scatter the capers in the pan, and bring the braising liquid to a simmer.
10. Cover, and cook gently about 30 minutes, or until the rabbit is tender and the braising liquid has thickened.
11. Uncover, and cook to reduce the pan juices to a thick glaze, turning and tumbling the legs and onions to coat them all over.
12. Serve the rabbit legs and cipolline right from the skillet, or heap them on a platter or in a shallow serving bowl.
13. Spoon out any sauce and capers left in the pan, and drizzle over the rabbit.

pancetta, garlic, sage, extravirgin olive oil, rabbit, kosher salt, flour, white wine, redwine vinegar, chicken broth, onions, capers, skillet

Taken from www.epicurious.com/recipes/food/views/rabbit-with-onions-372306 (may not work)