8 ounces bacon, chopped
2 1 1/2- to 1 3/4-pound rabbits, thawed if frozen, each cut into 8 pieces, or
3 1/2 pounds chicken thighs
1 tablespoon butter
1 large red onion, chopped
2 carrots, peeled, chopped
2 celery stalks, chopped
6 garlic cloves, chopped
6 large fresh thyme sprigs
2 bay leaves
2 cups dry red wine
3 cups low-salt chicken broth
2 cups canned crushed tomatoes with added puree
Baked Cheese Grits

Preheat oven to 350�F. Saut� bacon in wide ovenproof pot over medium heat until crisp. Transfer bacon to paper towels.
Sprinkle rabbit with salt and pepper. Increase heat to medium-high. Working in batches,
add rabbit to pot and saut� until browned, turning often, about 10 minutes per batch.
Transfer to large bowl. Add 1 tablespoon butter to pot; add onion, carrots, and celery.
Saut� until vegetables begin to brown, about 10 minutes.
Add garlic, thyme, and bay leaves; stir 1 minute. Return rabbit and bacon to pot.
Add wine; simmer 5 minutes. Stir in broth and tomatoes; bring to boil. Cover pot tightly.
Transfer to oven and cook rabbit until very tender, about 1 hour 15 minutes.
Season with salt and pepper. Divide among plates; spoon grits alongside.

Makes 4 to 6 servings.