Italy is primarily a wine country, though beer is making brisk strides, especially among young people, who find it much more approachable than wine. Brewpubs have begin to serve food as well, and beer (in this case Pale Ale) of course plays a major role.
Note: Though the recipe calls for rabbit loin, boned chicken breast will also work. To serve 4:
Note: Though the recipe calls for rabbit loin, boned chicken breast will also work. To serve 4:
Prep Time: 30 minutes
Cook Time: 1 hour, 20 minutes
Ingredients:
- 1 3/4 pound (800 g) rabbit loins, or chicken breasts
- A large onion
- A garlic clove
- A 6-inch (15 cm) sprig of rosemary
- A small bunch of sage, 7-8 leaves
- 2 ounces (50 g) sweet pitted black olives
- Flour
- A small bunch parsley
- A pinch of oregano
- 6 tablespoons olive oil
- 1 cup (250 ml) pale ale (India Pale Ale will be fine)
- Salt and pepper to taste
Preparation:
Peel and slice the onion, and peel and crush the garlic clove using the flat of a knife. Heat the oil in an oven-proof pot and sauté the onions with the garlic, rosemary, and sage. When the onion has wilted and become golden, remove and discard the other herbs, remove the onions to a bowl with a slotted spoon, and set them aside.
Preheat your oven to 350 F (175 C), and set the beer to heat in a different pan.
Flour the rabbit pieces and brown them in the pan drippings left by the onion, turning the pieces a couple of times so as to brown them evenly. When all are browned return the onions to the pan, season the mixture to taste, and sprinkle the beer over it. Partially cover the pot with a lid and roast the rabbit for about 20 minutes. At this point add the olives (half chopped, and the other half left whole) and cook for 10 minutes more. Garnish the rabbit with the parsley, and serve. Salads may have a boring reputation, but will be nice here, and I'd serve India Pale Ale rather than wine.
Preheat your oven to 350 F (175 C), and set the beer to heat in a different pan.
Flour the rabbit pieces and brown them in the pan drippings left by the onion, turning the pieces a couple of times so as to brown them evenly. When all are browned return the onions to the pan, season the mixture to taste, and sprinkle the beer over it. Partially cover the pot with a lid and roast the rabbit for about 20 minutes. At this point add the olives (half chopped, and the other half left whole) and cook for 10 minutes more. Garnish the rabbit with the parsley, and serve. Salads may have a boring reputation, but will be nice here, and I'd serve India Pale Ale rather than wine.
