Rabbit stew

Ingredients:

• 8 rabbit legs
• 1 cup chopped whole canned tomatoes (drained brine)
• 2 large diced baking potatoes (such as Russet)
• 1/4 cup frozen sweet green peas
• 1/4 cup olive oil
• 1 head of Spanish onion, finely diced
• 1 green pepper, finely diced
• 2 chopped cloves of garlic
• 1 tbsp hot paprika
• 2 bay leaves
• 1 tbsp chopped fresh oregano
• 1 tbsp. dry sherry
• 1 cup chicken broth
• 1/4 cup capers
• 1/2 cup dried cherries
• 1/4 bunch chopped parsley

Preparation:

1. Heat oil in a large saucepan and fry the drumsticks on both sides. Add the onion, pepper, and garlic and cook for 10 minutes. Add the paprika, bay leaves, oregano, tomatoes, sherry, and chicken broth. Cook for 1 hour.
2. Add the potatoes, capers, and dried cherries. Cook for another hour until the potatoes are tender. Serve sprinkled with green peas and parsley.