Preparation

1. Season the rabbit with salt, chopped garlic, pepper, bay leaves, white wine and thyme. Leave to marinate for about an hour.
2. Wash the unpeeled potatoes very well. Place the potatoes in a pan and cook them in water seasoned with salt. When they are cooked, place them on a plate and set aside.
3. Place the rabbit and potatoes on a tray, drizzle everything with the marinade and oil. Sprinkle with a little more thyme.
4. Place in the preheated oven at 180ºC for about 40 to 45 minutes. From time to time drizzle with the sauce itself.

Ingredients

  • - 1 whole rabbit broken into pieces
  • - 2 laurel leaves
  • - 3 garlic cloves
  • - Pepper (to taste)
  • - 150 ml of olive oil
  • - Thyme (to taste)
  • - 200 ml of white wine
  • - 1.2 kg of small potatoes
  • - Salt (to taste)