Provencal chicken, haricot bean and shallot casserole

Ingredients

• 8 chicken thighs, or 4 chicken legs
• 2 tbsp flour
• 2 tbsp olive oil
• 12 shallots, peeled & left whole
• 250ml white wine
• 300ml hot water
• 1 tin haricot beans, drained & rinsed
• 1 tin chopped tomatoes
• 2 garlic cloves, crushed
• 2 tsp Herbs de Provence
• 2 wide strips orange peel
• Salt & freshly ground black pepper
• 1 handful roughly chopped flat leaf parsley
• 2 tablespoons small black olives