6 leaves fresh basil
1 carrot, chopped
1 celery, chopped
500g/1lb 2oz pomodorini (cherry tomatoes)
2 garlic cloves, sliced
1 garlic clove, sliced
1 onion, chopped
1 red onion, chopped
1 sprig fresh rosemary
1 sprig fresh thyme
250ml/9fl oz chicken stock
polenta (cooked according to the packet instructions), to serve
1 bay leaf
2 tbsp olive oil
10 peppercorns
pinch salt
salt, to taste
splash sherry vinegar
4 rabbit legs, bone in
125ml/4fl oz white wine