Pat the rabbit pieces dry with paper towels and season generously with salt and black pepper.

Heat the olive oil and butter in a large Dutch oven over medium-high heat. Brown the rabbit pieces on all sides until they develop a beautiful golden crust, about 3–4 minutes per side. Work in batches if necessary to avoid overcrowding the pot.

Transfer the browned rabbit to a plate and set aside.

Reduce the heat to medium and add the diced onion, carrots, and celery to the same pot.

Cook for about 6–8 minutes until the vegetables soften and begin to caramelize. Stir in the minced garlic and cook for another minute until fragrant.

Mix in the tomato paste and cook for 2 minutes to deepen its flavor.

Pour in the white wine, if using, and scrape the browned bits from the bottom of the pot with a wooden spoon.

Add the chicken stock, potatoes, thyme, rosemary, and bay leaves. Return the browned rabbit pieces to the pot, ensuring they’re mostly submerged in the liquid.

Bring everything to a gentle boil.

Reduce the heat to low, cover the pot with a lid, and simmer gently for 1½ to 2 hours.

Stir occasionally during cooking. The rabbit should become fork-tender, and the vegetables should be perfectly cooked while the broth develops a deep, savory flavor.

If you prefer a thicker stew, whisk together the flour and cold water to make a smooth slurry.

Slowly stir the slurry into the simmering stew and cook for another 5–10 minutes, stirring occasionally until the broth reaches your desired consistency.

Remove the bay leaves from the stew and taste the broth. Adjust the seasoning with additional salt and black pepper if needed. Sprinkle freshly chopped parsley over the stew for a burst of freshness and color.

Serve the rabbit stew hot in deep bowls with plenty of the rich broth, tender vegetables, and rabbit pieces. Pair it with crusty bread, mashed potatoes, or buttered noodles to soak up every bit of the flavorful sauce.