Chicken potacchio

Preparation:

Preparation: Start by making a very fine mixture of garlic (peeled) and rosemary (leaves only). Brown the rabbit in oil in a large pan. I advise you to carry out this operation on medium heat but reaching a good browning point. When the operation is almost complete, add the minced meat and continue for a few minutes, perhaps lowering the flame, turning the pieces of meat several times. Try not to burn the garlic. Add the wine and let it dry. Put the tomato paste diluted with a little water (2-3 tablespoons) and finish cooking. In this regard, keep in mind that rabbit tends to remain tough more than chicken; then cook without haste over low heat and with the lid on. If necessary, add a spoonful of hot water from time to time to prevent it from drying out too much. After about 45 minutes, test the texture of the meat with a fork. Let the excess liquid dry by removing the lid and raising the flame. Season with salt and complete with a little black pepper. Don't be afraid of the large amount of garlic. If everything has gone well, you won't even notice it and the sauce obtained can be poured over the meat arranged on a serving plate. If you succeed in this you will be ready for the fried egg too.