Preheat oven to 220°
Trim the fennel tops and cut them fine. Quarter fennel bulbs and halve them again. Cook fennel in salted water about 10 minutes. Remove fennel and arrange them on a baking plate or a roasting dish, cover with peeled tomatoes. Add olive oil, olives, herbs, garlic and the chopped green of fennel. Spice with salt and pepper, blend well. Spice chicken with salt and pepper and lay the pieces, the skin above, onto vegetable. Douse with wine and let all cook about 45 minutes. Douse with beef stock sometimes.