Joint the rabbits into pieces: the shoulders, ribs, loins and hind legs. Season all of the pieces with salt and pepper and lightly dust with a little flour
Sauté the rabbit pieces all over in a frying pan over a high heat with a little olive oil. When golden-brown, set the rabbit to one side and discard the oil from the pan
Pour in some more extra virgin olive oil and add the garlic, shallots and chilli. Cook for a few minutes until the shallots are golden
Place the pieces of rabbit in the pan again and deglaze with the white wine. After about 5 minutes, add the tomatoes and the vegetable stock
Leave to cook over medium heat for about 20 minutes
Add the herbs and continue to cook over high heat until you obtain a thick sauce, for about another 30 minutes