Main course

Conejo al Ajillo

A dish that browns rabbit deeply, then finishes it until tender with golden garlic, white wine, thyme, and a small amount of stock.

What you’ll need

• rabbit: 1500 g
• garlic: 40 g
• white wine: 250 ml
• olive oil: 80 ml
• thyme: 6 g
• chicken stock: 400 ml
• salt: 14 g
• black pepper: 3 g

How to make it

1. Cut the rabbit into 10-12 similarly sized pieces, dry thoroughly, and season with salt and pepper. Divide the garlic: lightly crush half the cloves in their skins and slice the rest.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.