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1
Using a food processor, mince the pancetta, garlic, sage, and 2 tablespoons of the olive oil into a fine-textured pestata.
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2
Pour the remaining olive oil into the skillet, set it over medium-high heat, and scrape in the pestata.
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3
Cook and stir until the pestata has dried and just begins to stick to the bottom of the pan, about 3 to 4 minutes.
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4
Meanwhile, put the rabbit legs (or cut pieces) in a big bowl, season all over with the salt, then sprinkle the flour over them and toss to coat the legs evenly.
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5
Lay the legs or pieces in the pan in one layer, reduce the heat, and cover the pan.
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6
Cook gently for about 10 minutes, allowing the meat to give up its juices and brown very slowly, until the legs are lightly colored on one side.
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7
Flip them over, cover the skillet, and slowly brown the second side, another 10 minutes or so.
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8
Stir together the wine, vinegar, and chicken broth or water, and pour into skillet, swirling to blend the liquid and meat juices.
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9
Turn up the heat a bit, drop the cipolline into the spaces between rabbit pieces, scatter the capers in the pan, and bring the braising liquid to a simmer.
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10
Cover, and cook gently about 30 minutes, or until the rabbit is tender and the braising liquid has thickened.
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11
Uncover, and cook to reduce the pan juices to a thick glaze, turning and tumbling the legs and onions to coat them all over.
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12
Serve the rabbit legs and cipolline right from the skillet, or heap them on a platter or in a shallow serving bowl.
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13
Spoon out any sauce and capers left in the pan, and drizzle over the rabbit.
