SWEET & SOUR RABBIT WITH PEPPERS

This recipe is a hybrid of one I saw in a magazine and the recipe for coniglio con peperonata in Il Cucchiaio d'Argento.  If you don't want to use rabbit, you can use skinless chicken joints.

Heat 5 tablesp olive oil in a wide pan and brown six rabbit joints on all sides.  Add a handful of fresh herbs - I used 2 fresh bay leaves, a couple of sage leaves, some sprigs of rosemary and thyme - 1 onion, roughly chopped and 3 or 4 red and yellow peppers, cut roughly into wide strips.  Let the peppers soften - about 15 mins - then add a few chilli flakes and some coarse seasalt. After a couple of minutes add half a glass of balsamic vinegar and half a glass of water.  Cover the pan and let the ingredients simmer for half an hour, turning once.  Then sprinkle over 2 teasp brown sugar, mix everything well and leave to simmer for another half an hour.