How to cook
Cut the rabbit into portions. Coat the meat pieces with 4 tablespoons of mustard and roll them in flour. Shake off the excess. In a large deep skillet or saucepan, heat the olive oil. Fry the rabbit pieces for about 3 minutes on each side.
Take them out and leave them aside. In the same pan, put the onions and carrots. If necessary, add more oil. Stew until the onion acquires a color. Add the wine, thyme, rosemary, bay leaves, tomato paste, garlic and the remaining 2 tablespoons of mustard. Mix well.
Put the rabbit pieces back in the pan. Add the tomatoes, both types of olives and enough chicken broth to cover the meat and vegetables. As soon as it comes to a boil, transfer everything into an oven dish, cover with aluminum foil and place in a preheated 392°F (200 °C) oven.
Cook for about 1 hour, then remove the foil. Continue cooking for about 30-40 minutes until the liquid is reduced by half and the meat is browned. Finally, when the dish is ready, sprinkle with fresh parsley.