Peel, quarter and seed the peppers, peel and slice the onions. Wash the rabbit legs, rub them dry and season with salt and Neugewürz d’espelette. Heat a roasting pan, pour in olive oil and brown the rabbit legs evenly on all sides. Add the vegetables, season lightly with salt and sauté for about ten minutes.
Extinguish with white wine and Noilly Prat, simmer and add poultry stock. Preheat the oven to 160 °C and put the roaster with the lid in the oven. Cook the rabbit legs for about 30 to 45 minutes.
Cut the chorizo into slices and fry in olive oil until crispy. Remove the roaster from the stove. Chop the basil leaves. Season the rabbit legs and the vegetables with salt and Neugewürz d’espelette, spread the chorizo slices and basil strips evenly over them and serve.