Coat the rabbit pieces with flour.

In a casserole dish, place the chopped onion, bay leaf, sage, rosemary, and finely chopped pancetta.

Add the olive oil and heat everything.

Add the rabbit, arrange it in a single layer, and brown it.

Pour in 1/2 glass of white wine, let it evaporate, and add 1/2 glass of water.

Cook for 10 minutes.

Add the peeled and chopped potatoes, season with salt and pepper, and cook for about 30 minutes.