Rabbit Stew With Olives And Rosemary

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Ingredients

1/4 cup plus 2 tablespoons extra-virgin olive oil

Two 3-pound rabbits, each cut into 10 pieces (see Note)

Salt and freshly ground pepper

1 cup dry red wine

1 onion, finely chopped

1 carrot, finely chopped

2 celery ribs, finely chopped

2 tablespoons tomato paste

4 rosemary sprigs, tied into 2 bundles with kitchen string

4 cups chicken stock or low-sodium broth

1/2 pound Niçoise olives (1 1/2 cups)

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