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1
Put half the oil in a deep skillet or flameproof casserole, preferably nonstick, with a lid.
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2
Turn the heat to medium-high and wait a minute or so, until the oil is hot.
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3
Put the rabbit pieces in the skillet; season with salt and pepper and brown the pieces well, rotating and turning them as necessary, 10 to 15 minutes.
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4
Transfer the meat to a plate and wipe out the pan.
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5
Put the remaining 2 tablespoons oil in the skillet, turn the heat to medium-high, and add the onions and garlic; cook, stirring occasionally, until the onions soften, about 5 minutes.
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6
Add the wine and cook, stirring occasionally, and allowing it to bubble away for a minute or two.
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7
Stir in the vinegar and tomatoes and cook, stirring occasionally, until the tomatoes break up, about 10 minutes.
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8
Tie the cinnamon stick, cloves, bay leaf, and allspice in a small cheesecloth bag and add to the sauce, along with the sugar and some salt and pepper.
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9
Return the meat to the pan, cover, and adjust the heat so the mixture simmers steadily.
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10
Cook until the meat is tender but not dry, 20 to 40 minutes (chicken is likely to require less cooking time than rabbit).
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11
If the sauce is thin, transfer the meat to a plate and keep it warm, then reduce the sauce over high heat until thickened.
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12
Spoon over the meat and serve.
