Coniglio alla Ligure Ligurian Style Braised Rabbit

Ingredients

• One 3-lb. rabbit, with giblets, cut into 8 pieces
• ¼ cups plus 2 Tbsp. extra-virgin olive oil, divided
• 3 medium garlic cloves, peeled
• ⅓ cups Taggiasche or Nicoise olives
• 2 tbsp. pine nuts
• 1 bay leaf
• 1 rosemary sprig
• ½ cups dry white wine
• ½ vegetable or chicken broth

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