Conejo al ajillo – rabbit with garlic and white wine
Rabbit pieces browned slowly in olive oil with a whole head of garlic, thyme and bay, finished with white wine and served with chips. Some add a dried chilli, tomato or a splash of vinegar; it is also cooked a la cazadora, with mushrooms.
- 52 minTime
- 50 minHands-on
- 4Portions
- ≈ €3.80per portion
- 770kcal per portion
Ingredients for 4 portions
- 1Rabbit, cut into small pieces
- to tasteSalt
- to tasteBlack pepper
- 5 tbspOlive oil, for the rabbit
- 10 clovesGarlic, lightly crushed, skin on
- 1 tspThyme, dried
- 2Bay leaves
- 150 mlWhite wine
- ≈ 100 mlWater
On the side
- 800 gPotato, peeled, cut into chips
- 4 tbspOlive oil, for frying
Method
- Pat the rabbit pieces dry with kitchen paper and season with salt and pepper.
- Heat the oil in a wide casserole and brown the rabbit over a medium-high heat for 12–15 minutes, turning, until golden all over.
- Add the garlic cloves, thyme and bay leaves and fry for 3 minutes, until the garlic is golden; don't let it burn.
- Pour in the wine and let it bubble for 2 minutes to cook off the alcohol. Add the water.
- Cover, lower the heat and cook for 25 minutes, until the rabbit is tender, turning the pieces once.
- Meanwhile, peel the potatoes and cut them into chips. Rinse and dry them well.
- Heat plenty of oil, about 2 cm deep, in a deep frying pan and fry the chips in batches for 8–10 minutes, until golden and tender. Drain on kitchen paper and sprinkle with salt.
- Uncover and let the sauce reduce for 3 minutes. Serve the rabbit with its sauce and the chips alongside.
The cost is estimated from average prices in Spain (MAPA – Panel de Consumo Alimentario en Hogares (Ministerio de Agricultura, Pesca y Alimentación), 2026-07).
