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1
Preheat the oven to 400 degrees F (200 degrees C).
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2
In a shallow bowl, combine flour, thyme, oregano, salt and pepper.
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3
Dredge the rabbit in the seasoned flour and set aside.
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4
In a large pot, fry the olive oil, garlic, rosemary and chilli to infuse the oil with their flavours.
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5
Remove the rosemary and chilli and set aside.
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6
Place the seasoned rabbit pieces in the pan and cook for 7 to 10 minutes, on both sides, until the meat is golden brown.
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7
Place the reserved rosemary, whole chillies and garlic back into the pan and add the olives, wine and chicken stock.
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8
Place in the oven and cook for 30 minutes.
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9
When cooked, remove the rabbit from the pot with a slotted spoon and place on a platter.
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10
Reduce the remaining liquid on a high heat until it coats the back of the spoon and pour over the rabbit platter.
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11
Garnish with parsley.
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12
Serve with Caramelized Radicchio and Salsa Verde.
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13
Slice the radicchio heads in half and saute in 2 tablespoons olive oil over low heat for 15 to 20 minutes, flipping periodically.
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14
In the meantime blend together the parsley, capers, anchovies, lemon and 1 cup olive oil in a blender.
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15
Drizzle the salsa verde over the cooked radicchio and serve with the rabbit.
