Rabbit (or Chicken) with Olives and Artichoke Hearts
1 large onion, sliced
3 tablespoons (45 ml) olive oil
1 rabbit, cut into pieces, with or
1 chicken, cut into pieces, with or without the skin
In a saucepan, gently cook the onion in the olive oil for about 5 minutes. Add and brown the meat pieces. Season with salt and pepper. Add the artichokes and prunes. Cook for 1 minute.
Add the remaining ingredients except for the olives. Cover and simmer gently for about 1 hour or until the meat falls off the bone. Add the olives 10 minutes before the end of cooking.
Adjust the seasoning.
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