Provencal Braised Rabbit with Olives and Herbs

• 3 lb rabbit, cut into pieces
• 1 cup dry white wine
• 1 cup cherry tomatoes
• 1/2 cup Nicoise olives
• 3 shallots
• 4 clove garlic
• 1 tbsp herbes de Provence
• 1 cup chicken stock
• 3 tbsp olive oil

Instructions

1. 1

   Season the rabbit pieces with salt and pepper and brown them in olive oil in a heavy pot.

2. 2

   Remove the rabbit and soften the sliced shallots and garlic in the same pot.

3. 3

   Deglaze with white wine, scraping up the browned bits, then add tomatoes and herbes de Provence.

4. 4

   Return the rabbit, pour in the stock, cover and braise gently until tender, about 1 hour.

5. 5

   Stir in the olives and simmer uncovered 15 minutes to concentrate the sauce.

6. 6

   Rest briefly, then serve the rabbit napped with the herby olive sauce.