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Preheat the oven to 400°F.
Season chicken thighs with salt and pepper, then dredge them lightly in flour.
Heat olive oil in a dutch oven or braiser over medium high heat. Place the chicken skin side down and cook undisturbed for 4-5 minutes, until golden brown. Flip and cook for another 2-3 minutes. Remove to a plate and set aside.
Add more oil if needed. Stir in shallots, garlic and 1 Tbsp flour and sauté for a minute. Add half of the chopped rosemary and thyme. Give it a stir.
Add in wine and chicken stock, scraping the brown bits on the bottom into the sauce.
Place the chicken thighs back in the sauce along with olives, capers, cherry tomatoes and the rest of the chopped thyme and rosemary. Cover the pot with a lid and bake it in the preheated oven for about an hour.
Garnish it with parsley and serve with fresh crusty bread.