Braised Rabbit with Olives

• 1 2 1/2-pound rabbit, cut into 8 pieces
• 6 tablespoons extra-virgin olive oil
• 1 large red onion, thinly sliced
• 1 pound white-skinned potatoes, peeled, cut into 1-inch cubes
• 3 bell peppers, sliced
• 2 large tomatoes, chopped
• 1 1/4 cups sliced pitted brine-cured Sicilian green olives
• 2 celery stalks, thinly sliced
• 1/3 cup drained capers
• 3 large garlic cloves, chopped
• 3 fresh thyme sprigs
• 1/4 cup apple cider vinegar
• 1/4 cup (or more) water
• Fresh Italian parsley sprigs

1. Rinse rabbit and pat dry; sprinkle with salt and pepper.
2. Heat 4 tablespoons oil in heavy large pot over medium-high heat.
3. Working in batches, add rabbit to pot and brown, turning often, about 8 minutes per batch.
4. Transfer rabbit to bowl.
5. Reduce heat to medium.
6. Add remaining 2 tablespoons oil to pot.
7. Add onion; saute 5 minutes.
8. Mix in potatoes, bell peppers, tomatoes, olives, celery, capers, garlic, and thyme; cook 5 minutes.
9. Mix in vinegar and 1/4 cup water.
10. Add rabbit.
11. Cover, reduce heat to medium-low and simmer 10 minutes.
12. Spoon some of vegetable mixture over rabbit.
13. Cover and simmer until rabbit is tender, stirring occasionally and adding more water by 1/4 cupfuls if mixture is dry, about 30 minutes.
14. Season with salt and pepper.
15. Spoon vegetables into large dish.
16. Top with rabbit.
17. Garnish with parsley and serve warm.

rabbit, extravirgin olive oil, red onion, potatoes, bell peppers, tomatoes, green olives, celery stalks, capers, garlic, thyme, apple cider vinegar, water, fresh italian parsley sprigs

Taken from www.epicurious.com/recipes/food/views/braised-rabbit-with-olives-106474 (may not work)