Step 1
Canarian potatoes are boiled in salted water, then recovered in a bowl and left to cool
Romanian Authentic
LightReady in80 min.Portions2Canarian potatoes are boiled in salted water, then recovered in a bowl and left to cool
The skin is removed from a chicken thigh, then cut into strips and browned in a pan with a little oil; it is cooked until the skin becomes crispy.
Take the rabbit pulp, score it and season with salt, then brown it in a pan with a little oil
The liver is added to the hot pan, along with the rabbit meat
Remove the crispy pieces of chicken skin onto a paper towel to absorb the excess fat, and in their place, in the pan where they were browned, put the previously boiled and halved potatoes; leave them until a light crust forms; set them aside
The rabbit leg and liver are deglazed with a little wine and seasoned with salt; it is adjusted with a little water.
Cut the cherry tomatoes in half and add them over the meat; then add the olives and sun-dried tomatoes and season with half a head of garlic; cover with a lid and let it simmer for about 10 minutes
Chop a mixture of aromatic herbs (dill, mint, parsley), sprinkle them over the rabbit, and mix well
Plating is done: place the potato halves on the plate, a piece of rabbit meat and a liver, top with a little sauce and the crispy chicken skin pieces, and finally garnish with fresh basil and serve with the matching wine. Note: The tableware, cutlery, and cooking utensils were provided by Mobexpert.
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