3 lb. (1.5 kg) bone-in, skin-on chicken or rabbit legs or thighs
Kosher salt and freshly ground pepper
2 Tbs. avocado oil, plus more if needed
1 lb. (500 g) Spanish chorizo, cut into 1/2-inch (12-mm) slices
2 fennel bulbs, trimmed and cut into 1-inch (2.5-cm) wedges
8 large garlic cloves, smashed and peeled
2 jars (each 25.6 oz./726 g) Williams Sonoma Tomato Olive Chicken Braising Sauce
2 cups (16 fl. oz./500 ml) water
Chopped fresh flat-leaf parsley for garnish
Crusty bread or steamed rice for serving
Instructions
Preheat an oven to 350°F (180°C).
Season the rabbit all over with salt and pepper. In a large Dutch oven over medium-high heat, warm the avocado oil. Working in batches, add the rabbit and sear, turning occasionally, until browned all over, 8 to 10 minutes per batch, adding more oil to the pot between batches if needed. Transfer to a platter.
Add the chorizo to the pot and cook, stirring occasionally, until lightly browned, about 2 minutes. Transfer to the platter with the rabbit. Add the fennel to the pot and sear, turning once, until browned on both sides, about 2 minutes. Add the garlic and cook, stirring occasionally, until fragrant, about 1 minute.
Add the braising sauce and water, stirring to scrape up any browned bits. Return the rabbit to the pot, then nestle in the chorizo. Some of the rabbit pieces may not be fully submerged in the liquid, and that’s okay.
Cover the pot tightly with aluminum foil, then cover with the lid. Transfer to the oven and cook until the rabbit is fork-tender, 1 1/2 to 2 hours. Skim the fat off the sauce. Garnish the stew with parsley and serve with crusty bread or rice. Serves 8.
Williams Sonoma Test Kitchen
Ingredients
3 lb. (1.5 kg) bone-in, skin-on chicken or rabbit legs or thighs
Kosher salt and freshly ground pepper
2 Tbs. avocado oil, plus more if needed
1 lb. (500 g) Spanish chorizo, cut into 1/2-inch (12-mm) slices
2 fennel bulbs, trimmed and cut into 1-inch (2.5-cm) wedges
8 large garlic cloves, smashed and peeled
2 jars (each 25.6 oz./726 g) Williams Sonoma Tomato Olive Chicken Braising Sauce
2 cups (16 fl. oz./500 ml) water
Chopped fresh flat-leaf parsley for garnish
Crusty bread or steamed rice for serving