1/2 cup golden raisins, soaked in water to just cover
1 rabbit or chicken, cut into 8 pieces
1/4 cup extra virgin oilve oil
2 T sugar
1 T flour
1/2 cup white wine vinegar
salt and freshly ground pepper to taste
1 T fresh thyme leaves
2 bay leaves
1 fresh rosemary sprig
1 cup meat stock
1/2 cup pine nuts, toasted
Heat the oil in a large skillet, add the rabbit or chicken pieces and brown over medium heat. Pour off excess fat from the pan. Sprinkle in the sugar, flour, vinegar, salt and pepper and simmer until the liquid is compeletely absorbed. Add the thyme, bay leaves and rosemary. Pour in the broth and add the drained raisins. Cover and simmer for 40 minutes. Remove to a serving platter, discarding the rosemary, sprinkle with the pine nuts and serve.
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