Spanish Chilindron Stew and Sardinian Hare Stew

Look, two stews that doesn’t require a roux!

http://honest-food.net/2011/10/02/spanish-chilindron-stew/

Spanish Chilindron Stew

3 pounds chicken, pheasant, lamb, venison or rabbit, in serving pieces
2 large onions, sliced in half-moons
10 cloves chopped garlic
2 tablespoons sweet paprika
1 tablespoon hot paprika
1 jar (15 ounces or so) or 5 roasted red sweet peppers, chopped
1 cup crushed tomatoes
2 cups red or white wine
Stock if needed (chicken or beef or whatever goes with your choice of meat)
1/2 cup diced cured meat: Bacon, pancetta, ham, etc.
1 tablespoon chopped fresh rosemary
4 bay leaves
1/2 cup chopped fresh parsley
1/4 cup olive oil
Salt and pepper
Large handful of dried mushrooms (optional)

http://honest-food.net/2010/02/11/hare-stew-hard-times/

SARDINIAN HARE STEW

8 rabbit legs or hare legs, or 8 chicken thighs
4 tablespoons olive oil
1/2 cup chopped parsley, plus another 1/4 cup
5 chopped garlic cloves
1 chopped onion
8 tablespoons capers
Large pinch saffron
1 cup warm water
1/4 cup high quality red wine vinegar
Salt

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