Mallorcan rabbit legs

Ingredients for 4 servings:

• 4 rabbit legs
• 500 g onion(s), white, coarsely chopped
• 6 cloves garlic, peeled
• e.g. salt and pepper
• 0.1 g saffron powder
• 1 cinnamon stick(s), 6 cm
• 10 tbsp olive oil
• 10 cl white wine
• 60 cl vegetable stock
• 3 cloves
• 80 g olives, black
• 8 sprigs of thyme

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 25 minutes

easy preparation

Season the rabbit legs with salt and pepper and sear in olive oil. Remove from the roasting pan. Sauté the chopped onion and garlic cloves in the oil until translucent, add the legs back in, and deglaze with white wine. Reduce the wine. Add the vegetable stock, cinnamon stick, cloves, olives, and thyme. Bring to a boil and add the saffron. Cover the pan and cook the legs in the oven at 180°C for about 50 minutes. Remove from the oven and simmer uncovered over medium heat. Serve with boiled potatoes.