Braised Rabbit with Olives

• 1 2 1/2-pound rabbit, cut into 8 piecesrabbit
• 6 tablespoons extra-virgin olive oilolive-oil
• 1 large red onion, thinly slicedred-onion
• 1 pound white-skinned potatoes, peeled, cut into 1-inch cubespotato
• 3 bell peppers, slicedbell-pepper
• 2 large tomatoes, choppedtomato
• 1 1/4 cups sliced pitted brine-cured Sicilian green olives
• 2 celery stalks, thinly slicedcelery
• 1/3 cup drained capers
• 3 large garlic cloves, choppedgarlic
• 3 fresh thyme sprigsthyme
• 1/4 cup apple cider vinegarapple-cider-vinegar
• 1/4 cup (or more) waterwater
• Fresh Italian parsley sprigsparsley

1. 01Rinse rabbit and pat dry; sprinkle with salt and pepper. Heat 4 tablespoons oil in heavy large pot over medium-high heat. Working in batches, add rabbit to pot and brown, turning often, about 8 minutes per batch. Transfer rabbit to bowl. Reduce heat to medium. Add remaining 2 tablespoons oil to pot. Add onion; sauté 5 minutes. Mix in potatoes, bell peppers, tomatoes, olives, celery, capers, garlic, and thyme; cook 5 minutes. Mix in vinegar and 1/4 cup water. Add rabbit. Cover, reduce heat to medium-low and simmer 10 minutes. Spoon some of vegetable mixture over rabbit. Cover and simmer until rabbit is tender, stirring occasionally and adding more water by 1/4 cupfuls if mixture is dry, about 30 minutes. Season with salt and pepper. Spoon vegetables into large dish. Top with rabbit. Garnish with parsley and serve warm.

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