Spanish rabbit with prunes--you can use chcken

Copilot Search Branding Spanish Rabbit with Prunes (Conill amb prunes i pinyons) A classic Spanish/Catalan dish that blends sweet prunes with savory rabbit, often enhanced with pine nuts for texture and aroma FoodBarcelona. Key Ingredients Rabbit (whole or cut into pieces) Pine nuts (optional, for texture) Onions (chopped) Tomatoes (sliced horizontally, seeds scooped, then grated for sofregit) Garlic (minced) Cognac (optional, for depth) Bay leaf, thyme, cinnamon (or rosemary) Chicken stock (hot)

Prunes (pitted)

Bacon (optional, for richness)

Preparation

Joint the rabbit and remove liver, kidneys, and heart if desired.

Brown rabbit pieces in a heavy pan or earthenware casserole, ideally in batches to avoid steaming.

Cook onions slowly until soft and translucent, then add tomatoes to make a thick sofregit.

Add rabbit pieces (and heart if using) and a splash of cognac (flamed if desired).

Deglaze with hot chicken stock, scraping the pan to release juices.

Season with herbs, bay leaf, and a pinch of cinnamon.

Cover and simmer on low heat until rabbit is tender.

Prepare picada (Catalan roux): grind almonds or hazelnuts with garlic, then add fried bread cubes for body.

Add prunes and cook until they soften and absorb flavors.

Thicken sauce with picada or cornstarch slurry, then adjust seasoning.

Serving

Serve hot with steamed potatoes, rice, or fresh pasta. The prunes melt into the sauce, creating a rich, sweet-savory profile FoodBarcelona. Variations

Add pine nuts to the picada for a nutty crunch.

Include bacon lardons for extra depth.

For a richer sauce, purée rabbit liver with vinegar and stir in at the end Simply Recipes+1.

This dish is hearty, aromatic, and perfect for a special dinner — the prunes and herbs give it a distinctive Spanish flair.