Provençal Chicken With Olives and Tomatoes | Oregonian Recipes

Ingredients

• 1 fryer chicken, about 3 pounds, cut into serving pieces, or a selection of bone-in breasts and thighs
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 2 teaspoons fresh thyme leaves (divided)
• 3 teaspoons chopped fresh rosemary (divided)
• 1 tablespoon extra-virgin olive oil
• 1 1/2 teaspoons unsalted butter
• 10 to 12 small shallots, peeled and left whole
• 4 cloves garlic, minced
• 2 fennel bulbs, trimmed, cored and sliced lengthwise 1/4-inch thick
• 1 cup dry white wine, such as pinot gris or sauvignon blanc
• 4 cups chopped canned tomatoes and their juice (one 28-ounce can) or 4 to 6 large, very ripe tomatoes, chopped
• 2 fresh bay leaves or 1 dried
• 1/4 cup niçoise or kalamata olives
• 1/4 cup niçoise or kalamata olives
• 1/4 cup picholine or other green olives