Place the rabbit in a bowl, sprinkle with the vinegar; add 2 chopped garlic cloves, sliced chilli and salt. Allow marinating for at least 1 hour. Meanwhile wash and slice the potatoes in halve and put in a bowl. Drizzle lightly with olive oil and season with salt and pepper. Place potatoes facing downwards on a cooling rack resting on a baking tray and roast for approx. 30 minutes. Mix the yogurt with 2 chopped garlic cloves, add the chopped herbs and finely chopped chilli if desired. Start frying the rabbit in hot olive oil with the remaining garlic, sprinkle with white wine from time to time so that rabbit does not dry up. Pour in some chicken stock and simmer covered for a few minutes so that the rabbit cooks through and turns soft. Serve the fried rabbit with some of the obtained gravy accompanied with the roast potatoes and yogurt dressing.