Provencal Chicken

Rinse chicken, pat dry, divide into 8 pieces and season with salt and pepper. Coat chicken pieces with flour. Peel shallots and cut into quarters. Peel garlic and chop finely. Melt butter in a roasting pan and gradually fry chicken pieces on all sides. Sprinkle with herbes de provence. Rinse tomatoes, trim and cut into pieces. Rinse zucchini, trim and slice. Add prepared vegetables to the roasting pan, add a bay leaf and season with salt, pepper and herbes de provence. Cook in the preheated oven for 10 minutes and then add white wine. Continue to cook in the oven for 30-40 minutes. If necessary, add a little vegetable stock. Add olives and cook in the oven for 10 more minutes. Arrange chicken pieces on a platter and serve with vegetables and sauce.