Heat the oven to 350°F.
Season the rabbit with salt and pepper and half of the herbes de Provence. In a large Dutch oven or heavy pot, heat the oil over medium-high heat; add the rabbit, in batches as necessary, and brown well on both sides. Remove and set aside.
Reduce the heat to medium; add the onions and sauté until softened; about 5 minutes. Add the garlic and the flour; sauté for 2 - 3 minutes, then add the wine (or vermouth); stir well and simmer until the wine is reduced by half, about 5 - 10 minutes. Stir in the remaining herbs de Provence, bay leaf and thyme. Add the chicken broth and tomatoes. Stir well. Nestle the rabbit into the pot; cover and put in the oven. Ignore for 1 ½ hours.
Remove the pot from the oven. Remove the bay leaves, if whole, and the stems from the thyme sprigs. Untie the rib pieces. If you added enough flour at the beginning, you should have a nice thick sauce, if not, let it simmer a few minutes, uncovered on top of the stove until the sauce has been reduced to your liking. Serve the rabbit on rice, noodles, polenta along with the sauce.
If you really can't bring yourself to try rabbit, you could make this dish with chicken. Remove the skin prior to cooking it as the skin would just turn soft and rubbery in the cooking liquid, so why spend the calories on something that is not good to eat?