Rabbit with Pepper and Thyme

Name: Rabbit with Pepper and Thyme
Yield: 4
Ingredients: 1/2 cup of chicken broth (if desired, use 1/4 teaspoon dissolved); 1/4 cup of prosciutto, cut into small cubes; 1/4 cup of dry vermouth; 3 cups of olive oil; 2 tablespoons of wheat flour; 1 tablespoon of fresh thyme, chopped; 2 cloves of garlic, minced; 2 red peppers; 1 rabbit, cut into 8 pieces (1.5 kg); Salt and black pepper to taste; For garnish; 1 sprig of thyme

1
1/2 cup of chicken broth (if desired, use 1/4 teaspoon dissolved)
2
1/4 cup of prosciutto, cut into small cubes
3
1/4 cup of dry vermouth
4
3 cups of olive oil
5
2 tablespoons of wheat flour
6
1 tablespoon of fresh thyme, chopped
7
2 cloves of garlic, minced
8
2 red peppers
9
1 rabbit, cut into 8 pieces (1.5 kg)
10
Salt and black pepper to taste
11
For garnish
12
1 sprig of thyme

Ingredients

1
1/2 cup of chicken broth (if desired, use 1/4 teaspoon dissolved)
2
1/4 cup of prosciutto, cut into small cubes
3
1/4 cup of dry vermouth
4
3 cups of olive oil
5
2 tablespoons of wheat flour
6
1 tablespoon of fresh thyme, chopped
7
2 cloves of garlic, minced
8
2 red peppers
9
1 rabbit, cut into 8 pieces (1.5 kg)
10
Salt and black pepper to taste
11
For garnish
12
1 sprig of thyme

Directions

1
Wash and dry the rabbit pieces
2
Season with salt, pepper, and garlic
3
Dust with wheat flour
4
In a large frying pan, heat the olive oil and brown the rabbit lightly
5
Reserve in a refrigerator
6
Add the prosciutto and thyme to the pan and cook, stirring, for 1 minute
7
Join the vermouth and broth and let it simmer
8
Pour over the rabbit, cover with aluminum foil and bake at medium temperature for 45 minutes
9
While this is happening, remove the peppers' skin
10
Add them to the refrigerator
11
Increase the oven temperature to high
12
Remove the foil and bake for an additional 30 minutes or until the rabbit is tender
13
While baking, baste with the broth from the bottom
14
When serving, garnish with thyme.