Place a large pot over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons.
Place the flour on a plate, season the chicken pieces liberally with salt and pepper then transfer chicken to the flour. Toss to coat the pieces then shake off any excess flour.
Transfer chicken to the hot pot and brown all the pieces for about 5 minutes, giving it a stir every now and then. Add the bay leaf, garlic, onion, fennel, half of the fennel fronds and the potatoes and continue to cook for about 4-5 minutes, or until the onions start to get tender.
Add the white wine while scraping the bottom of the pan and cook for one more minute. Add the chicken stock and bring up to a bubble. Simmer for 10-15 minutes and add the olives the last 5 minutes of cooking.