Coniglio Alla Barese (Rabbit Bari Style)

Directions

1. Soak the raisins in lukewarm water. Cut the rabbit in pcs. Heat a large nonstick pot, spray with extra virgin olive oil Pam. Add in the rabbit, turn the pcs till golden brown on all sides.
2. Add in sugar, flour, vinegar, salt, pepper. Simmer till all liquid has evaporated. Add in thyme, bay leaves and rosemary.
3. Add in the bouillon and liquid removed raisins. Cover, simmer for 40 min. Take the rosemary out, add in pine nuts and serve Serves 6.
4. Note 1: As I wanted to prepare it in advance, I only cooked it for 20 min, then took it off the fire. 25 min before dinner, I put it backon the fire and simmered for the rest of the time. It went perfectly.
5. Note 2: I don't have any nutrition program, but I'm sure it meets the guidelines. If you want to make it even leaner, decrease the amount of pinenuts (or possibly don't use any, but it would be a pity tastewise).
6. NOTES : Here is what we had last night. We loved it, and it was very simple. I know which rabbit is not usual in the US, that is a pity because it is delicious, and very lean, but I guess you can substitute skinless chicken for it.