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Season the rabbit pieces all over with salt, reserving the kidneys and liver. To a large skillet over medium-high heat, add 5 tablespoons of the olive oil. When hot, add the rabbit in batches and cook, turning occasionally, until golden brown all over, about 15 minutes per batch; transfer the rabbit piece to a plate, then add the garlic and cook, stirring frequently, until fragrant, about 3 minutes. Add olives, pine nuts, bay leaf, and rosemary to the skillet. Pour in the wine and bring to a boil, allowing the alcohol to evaporate slightly, about 2 minutes. Return the rabbit to the skillet, then pour in the chicken broth. Bring to a boil, then turn the heat down to maintain a gentle simmer, cover, and cook, stirring occasionally until the meat is very tender and pulling away from the bones, 60–70 minutes. (Add a splash of water as needed to avoid sticking.)
Meanwhile, season the liver and kidneys with salt. To a small skillet over medium heat, add the remaining olive oil. When hot, add giblets and cook, turning once until browned all over, about 1 minute per side. Transfer the giblets to the rabbit mixture for the final 10 minutes of cooking. When ready to serve, remove and discard the bay leaf and rosemary and serve the rabbit directly from the skillet.