Chicken Provençal | Rachael Ray

Preheat oven to 400˚F.   

Whisk up marinade: garlic, herbs, fennel seed, pepper, salt, zest, white wine, olive oil, add chicken and refrigerate 1 hour to 1 day.    

To prepare, heat a large heavy pot over medium heat with butter, melt 2 tablespoons and brown chicken (shaking off the excess marinade but reserving it) and remove from pan.  Add remaining butter and add shallots, onion, fennel and crushed garlic, sauté to soften 5 to 6 minutes, add olives and sprinkle in flour, stir, add half the marinade, discard the rest. Let reduce by half, add stock and thicken a bit. Add the tomatoes and slide the chicken back in and nest into sauce, roast 20 minutes more, serve with crusty bread.