1 3-lb rabbit, cut with a cleaver through bones into 2-inch pieces
1 tsp salt
1/2 tsp freshly-ground black pepper

1/2 cup all-purpose flour
1/2 tsp cayenne

1/4 cup olive oil, divided
1 large onion, chopped
1 cup celery, chopped
2 garlic cloves, finely chopped
1 bay leaf
1 3/4 cups chicken broth
1 28-ounce can whole tomatoes in juice, drained, reserving juice, and chopped
1 10-ounce package frozen corn
1 10-ounce package frozen lima beans

Pat rabbit dry and sprinkle evenly with salt and black pepper.

Whisk together flour and cayenne in a shallow bowl. Dredge dredge rabbit in flour mixture, shaking off excess.

Heat 2 Tbsp oil in a wide 6- to 7-quart heavy (preferably cast-iron) pot over medium heat until it shimmers but doesn’t smoke. Brown half of rabbit, turning once, about 10 minutes total. Transfer to a plate. Add 1 Tbsp oil to pot and brown remaining rabbit; transfer to plate.

Add remaining Tbsp oil to pot along with onion, celery, garlic, and a large pinch of salt (about 1/4 tsp) and cook, stirring and scraping up brown bits, until vegetables are softened, about 8 minutes.

Add bay leaf, broth, tomatoes with juice, and rabbit with any meat juices from plate and bring to a simmer. Simmer, covered, 50 minutes.

Stir in corn and lima beans, then simmer, uncovered, until stew is slightly thickened and vegetables are tender, 15 to 20 minutes. Season with salt and pepper. Discard bay leaf.

Serves 4.