Ingredients for 4:
1 small rabbit or a medium size chicken
500 gr ( 17 oz ) pureed tomatoes
120 ml ( ½ cup ) dry red wine
1 big sliced red onion
2 crushed cloves of garlic
10 gr ( 1/3 oz ) fennel seeds
120 gr ( 4 oz ) black olives
60 gr ( 2 oz ) extra virgin olive oil
freshly ground black pepper
Wash and clean the rabbit or the chicken and cut it up in little pieces. Heat the oil in a saucepan, add the onion and gently cook for 5 minutes, then add the garlic without the inner part and fennel seeds. Add the rabbit and brown it.
If you prefer a creamy sauce you can previously flour the rabbit.
Pour in the wine and let the alcohol evaporate. Add the tomato sauce, salt and pepper.
Cook, covered, on low heat for about ½ hour, then add the olives. Cook for further 20 minutes. Serve immediately.