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.

Keep cooking
in the app.

This is your first step. Continue with In My Fridge for the full cooking method.Get the app Coming soon for iPhone

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