Braised Rabbit with Olives

1 2 1/2-pound rabbit, cut into 8 pieces
6 tablespoons olive oil
1 large red onion, thinly sliced
1 pound sweet potatoes, peeled, cut into 1-inch cubes
3 bell peppers, sliced
2 large tomatoes, chopped
1 1/4 cups sliced pitted brine-cured green olives
2 celery stalks, thinly sliced
1/3 cup drained capers
3 large garlic cloves, chopped
3 fresh thyme sprigs
1/4 cup apple cider vinegar
1/4 cup (or more) water
Fresh Italian parsley sprigs

Rinse rabbit and pat dry; sprinkle with coars pepper.
Heat 4 tablespoons oil in heavy large pot over medium-high heat.
Working in batches, add rabbit to pot and brown, turning often, about 8 minutes per batch.
Transfer rabbit to bowl.
Reduce heat to medium. Add remaining 2 tablespoons oil to pot. Add onion; sauté 5 minutes.
Mix in potatoes, bell peppers, tomatoes, olives, celery, capers, garlic, and thyme; cook 5 minutes.
Mix in vinegar and 1/4 cup water. Add rabbit. Cover, reduce heat to medium-low and simmer 10 minutes.
Spoon some of vegetable mixture over rabbit. Cover and simmer until rabbit is tender, stirring occasionally and adding more water by 1/4 cupfuls if mixture is dry, about 30 minutes.
Spoon vegetables into large dish. Top with rabbit. Garnish with parsley and serve warm.

From: Bon Appétit, May 2002 [archive.org]