Pat the chicken pieces and rabbit pieces dry with paper towels. Season generously with fine sea salt and black pepper.
2
In a large, heavy-bottomed pot or Dutch oven, render the diced guanciale over medium heat until crispy. Remove the crispy guanciale with a slotted spoon and set aside, leaving the rendered fat in the pot.
3
Add the extra-virgin olive oil to the pot. Increase heat to medium-high and brown the chicken pieces on all sides until golden. Remove the chicken pieces and set aside.
