Braised Herb and Garlic Rabbit with Apples
Rinse and pat dry rabbit legs. Season with salt and pepper. Mix all herbs and season rabbit with the mixture. Cut off garlic stems and cut bulbs into thick slices.
Heat olive oil in a roasting pan. Cook rabbit legs and garlic until golden brown. Deglaze pan with white wine and chicken stock and braise in preheated oven at 180°C (gas 2-3; fan: 160°C) (approximately 350°F) for about 50-60 minutes. Baste rabbit legs with cooking juices occasionally.
Rinse apples, quarter and core, then cut into pieces. Add apples to the pan about 15-20 minutes before the end of cooking. Season sauce with salt and pepper. Remove pan from the oven and serve rabbit with apples and garlic while hot.