Gramma Pigatti's Stewed Coniglio aka Rabbit Stew

3 sticks butter, divided

2 rabbits, cut up

4 chicken legs

1 chicken breast

6 chicken wings

8 whole garlic gloves

1 chopped onion

1 teaspoon salt

½ teaspoon pepper

1 cup good white wine

2 cup chicken broth

In a large frying pan with lid, melt 2 tablespoons butter over medium heat. Place all meat in pan, hopefully all pieces fit in the pan. Lightly brown the meat on both sides. Then add garlic, onion, remaining butter, salt, pepper, wine and broth. If necessary, add water to cover about three-fourths of the meat. Bring to a simmer and reduce heat to medium low. Cover and cook for 1 hour.

Remove lid and cook an additional 30 minutes at same temperature, watching closely so it doesn't lose liquid and burn. Everything is done when meat separates from bone. Do not over cook. When done, pick out visible bones and discard. Place meat on a large platter. Whisk gravy remaining in pan, maybe add a little butter. Pour gravy over the meat.

Serves six.

Cook's note: If you can't find rabbit, use additional chicken.

Jerry Pigatti from "Prisco's Family & Friends' Cookbook"