A classic Sicilian preparation, with exotic, contrasting flavors. Domesticated rabbit is sold in many supermarkets these days, but since it really does taste like chicken, you can use that if you prefer. Either way, start the meal with a simple pasta dish or serve this with bread and a cooked vegetable.

　　

Ingredients

makes 4 servings

　　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

　　

Step 1

Put half the oil in a deep skillet or flameproof casserole, preferably nonstick, with a lid. Turn the heat to medium-high and wait a minute or so, until the oil is hot. Dredge the rabbit or chicken pieces in the flour, shaking to remove the excess, then put them, skin side down, in the skillet. Season the meat with salt and pepper and brown it well, rotating and turning the pieces as necessary, 10 to 15 minutes. Transfer the meat to a plate and wipe out the pan.

　　

Step 2

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. Add the capers, pine nuts, and currants and cook, stirring occasionally, for about 5 minutes more. Add the sugar, vinegar, stock, and wine and bring to a boil.

　　

Step 3

Simmer for a minute, then return the rabbit, skin side up, to the pan. Cover and adjust the heat so the mixture simmers steadily. Cook for about 20 minutes, or until the rabbit is tender. Garnish with the basil and serve.

　　The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved.MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.