Step 1

In a large bowl combine chopped shallots, chopped herbs, fennel seeds, wine and half the olive oil, add chicken breasts and marinade for 2-3 hours in a refrigerator.

Step 2

Take the chicken breasts out of the marinade and brush off the herbs and shallots as much as possible, season with salt and set aside, reserve the marinade.

Step 3

Preheat the oven to 200C/400F

Step 4

In a large and deep pan brown chicken breasts in 2 tbsp of olive oil over medium heat until golden but not cooked through, approximately 2-3 minutes on each side. Remove to a plate.

Step 5

Add flour to the pan and stir it in with with the oil that was left in the pan from browning chicken, add 1/2 of the marinade and scrape the bottom of the pan with a spatula to release the brown bits, cook it on high until the sauce thickens, which should take about 2 minutes, reduce the heat to medium.

Step 6

Add the rest of the marinade and stir, then add chicken stock, chicken breasts, halved cherry tomatoes and olives, bring to a boil and move it to the oven.

Step 7

Finish it off in the oven uncovered for 25 minutes.

Step 8

The sauce should reduce by a third and will coat a spoon when tested for thickness.

Step 9

Serve Chicken Provencal sprinkled with chopped fresh parsley with a side of rice or mashed potatoes.