Ingredients

• 2 tbsp olive oil
• 1 whole rabbit including legs
• jointed
• diced
• including bone
• 1 red chilli
• seeds removed and chopped
• 2 garlic cloves
• sliced
• 2 sprigs rosemary
• finely chopped
• 4 baby artichokes
• prepared and sliced
• 1 lemon
• zest and juice
• 300ml/10fl oz white wine
• 400ml/14fl oz chicken stock
• 2 tbsp olive oil
• 2 bulbs fennel
• trimmed and quartered
• 2 tbsp flatleaf parsley

Directions

• For the rabbit
• heat a large sauté pan and add the oil. Once hot add the rabbit and seal on all sides until golden-brown. Add the chilli
• garlic and rosemary and cook for 2 minutes. Then add the artichokes and lemon zest and cook for a further minute.
• Add the wine and cook until reduced in volume by half. Add the chicken stock and cook for 30-40 minutes
• or until tender. Finish with some lemon juice.
• Meanwhile
• for the roasted fennel
• preheat the oven to 180C/160C Fan/Gas 4.
• Heat a frying pan and add the oil
• once hot add the fennel wedges and cook on each side until golden-brown. Roast in the oven for 10-15 minutes
• or until soft. Just before serving add the fennel to the rabbit and finish with the fresh parsley.