Rinse rabbit, pat dry and cut into portion-sized pieces. Peel onions and chop. Rinse tomatoes and chop. Peel and chop garlic. Spread half of onions a in large Dutch oven. Layer rabbit pieces, tomatoes, bacon and remaining onions, alternating, on top of onions and season with salt, pepper, fresh thyme and bay leaves. Place butter cut into small pieces on top, add red wine and close the pot. Braise in preheated oven at 180°C (approximately 350°F) for about 1 hour. Peel potatoes and cook in plenty of salted water for about 25-30 minutes. Drain well. Arrange rabbit with potatoes and sauce on plates and sprinkle with thyme. Serve.
If desired, skim sauce and thicken with cornstarch, simmering briefly.