Rabbit stew with a touch of chocolate (Conejo con chocolate Rodrigo Mestre) from The New Spanish Table: 300 Recipes of Spain in All Its Glory (page 300) by Anya Von Bremzen

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Notes about this recipe

  • L.Nightshade on September 02, 2015

    Made this with boneless, skinless chicken thighs. Kinda looked like the dog’s dinner. I wanted to sprinkle some chopped parsley or something on it but it was pouring so hard (finally), that neither of us were willing to go into the garden. Mr. NS thought this dish was very good. I liked the sauce a lot, and the chocolate came through pretty strongly. My problem was not with the recipe, but with the chicken. Not being a thigh fan to begin with, they have to be of the highest quality for me to tolerate them. These weren’t. Now need to figure out what to do with the leftovers. http://beta.chowhound.com/post/august-2015-cotm-spanish-table-kitchen-spain-seafood-poultry-1020811?commentId=9708607#9708607

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