Cut the rabbit into portions. Smear the pieces of meat with 4 tablespoons of mustard and roll in flour. Shake out the excess flour.
In a large, deep skillet or pot, heat the olive oil. Fry the rabbit for about 3 minutes on each side. Remove and leave to the side.
In the same pan, put the onions and carrots. If necessary, add more olive oil. Stew until the onions change color. Add the wine, thyme, rosemary, bay leaves, tomato paste, garlic and the remaining 2 tablespoons of mustard. Mix well.
Return the rabbit back to the pan. Put the tomatoes, both kinds of olives and enough chicken broth to cover the meat and vegetables.
Immediately after boiling point, transfer the meat and veggies to a tray, in which you've already put the cleaned potatoes. Cover with aluminum foil and place in a preheated 392°F (200°C) oven. Cook for about 1 hour, then remove the foil.
Cook for a further 30-40 minutes until the liquid is reduced by half and the meat is browned. Finally, when the dish is ready, sprinkle with chopped fresh parsley.