| 1 | | 2-pound rabbit or chicken, cut into 8 pieces |
| 2 | tb | Wine vinegar |
| | TO COOK THE RABBIT/CHICKEN |
| 2 | oz | Pancetta (or bacon), unsmoked |
| 1 | | Heaping TBS rosemary leaves |
| 4 | tb | Sweet (unsalted) butter |
| 1 | tb | Olive oil |
| 2 | lg | Bay leaves |
| | Salt, to taste |
| | Freshly ground black pepper, to taste |
| 1 | c | Chicken broth, defatted, (preferably homemde) |
| | TO COOK THE PEPPERS |
| 4 | tb | Sweet (unsalted) butter |
| 1 | tb | Olive oil |
| 3 | | Whole anchovies in salt, or 6 filets, packed in oil |
| 3 | | Red or yellow bell peppers*, cleaned and seeded |
| 2 | lg | Cloves garlic, peeled, and finely chopped |
| 10 | | Sprigs Italian parsley, leaves only |
| 4 | tb | Red wine vinegar |
| | Salt, to taste |
| | Freshly ground black pepper, to taste |
| | TO SERVE |
| | Italian parsley leaves |
