600 g greens
Rinse, clean and chop the greens. Peel and finely dice the onions.
Season the rabbit legs with salt and season with pepper. Foam 30 g of butter in a frying pan and fry four legs in it over medium heat until golden brown on each side. Remove the drumsticks from the frying pan, extinguish the pan juices with four tablespoons of Marsala and set aside.
In a saucepan, sauté the onions and greens in the remaining butter until golden brown. Add the Marsala from the saucepan and the remaining Marsala and bring to a near boil. Place the rabbit legs in the cooking pot. Add a sprig each of rosemary, thyme and parsley. Fill up with white wine and chicken stock so that the legs are just covered with liquid. Add salt, season with pepper and bring to a boil.
Simmer the drumsticks gently in the covered saucepan over low heat for 75 minutes.
Strip the oil from the dried tomatoes and cut the tomatoes into two- to three-inch pieces. Chop the stalks from the caper apples. Clean the mushrooms. Drain the olives.
Remove the rabbit legs from the stock at the end of the cooking time. Boil the stock to half, then pour through a very fine sieve and bring to the boil again. Mix the cornstarch with a little cold water and stir into the stock. Add the mushrooms, caper apples, dried tomatoes and olives.
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