• 1 (2 1/4) pound rabbit, cut into 6 to 8 pieces
• Kosher salt and freshly ground pepper
• 3 tablespoons fresh thyme leaves (or 1 tablespoon dried)
• 1 teaspoon fresh rosemary leaves (or 1/2 teaspoon dried)
• 1/4 cup all-purpose flour (or Wondra flour works great)
• 2 tablespoons extra virgin olive oil
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 2/3 cup chopped mushrooms
• 3 cups chopped, very ripe tomatoes (or canned plum tomatoes)
• 2 red bell peppers, seeded, cut into 1-inch cubes
• 1 bay leaf
• 16 salt-cured olives, black or green, pitted

Brown the rabbit pieces:

Sprinkle the rabbit pieces generously with salt and pepper. Rub half of the thyme leaves into the pieces, then sprinkle with flour to lightly coat.

Heat olive oil in a large skillet on medium high. Place the rabbit pieces in the pan in a single layer. Do not stir.

Cook for 2 to 3 minutes on one side until lightly browned, then turn the pieces and brown on the other side for a minute or two more. Remove the rabbit pieces to a dish to set aside.

Add the onions and then garlic, bell pepper, mushrooms, rosemary, and thyme:

Reduce the heat to medium. Add onions to the pan, cook for 1 minute. Then add garlic, bell pepper, and mushrooms, cook for a couple minutes more. Add the rosemary and the remaining thyme.

Add the rabbit back into the pan with tomatoes and bay leaf:

Reduce heat to medium low; cover the pan and cook for 35 minutes.

Add the olives:

Uncover the pan and add the olives. Leave the cover off.

Boil off excess liquid:

Increase heat to high and cook for several minutes to boil off excess moisture and reduce the sauce.

When the liquid has reduced by half, check the seasoning, add salt or pepper to taste, remove from heat and serve.

Serve with rice, pasta, or potatoes.