Pastitsada

Method

Heat the olive oil in a large heavy-bottomed pot and brown the rabbit or chicken pieces on all sides, then remove and set aside. In the same pot, sauté the sliced onions and garlic until softened and golden. Stir in the tomato paste and cook for 2 minutes, then deglaze with the red wine, scraping up any browned bits. Return the meat to the pot and add the water or stock, bay leaves, cinnamon stick, cloves, peppercorns, salt and pepper. Bring to a simmer, cover, and cook gently for 1.5 to 2 hours until the meat is tender and the sauce has thickened and darkened. The sauce should be rich, glossy and coat the back of a spoon. Serve hot with rice, orzo or crusty bread to soak up the aromatic sauce.