In large dutch oven pan, heat oil over medium high heat. Add chicken, season with salt and pepper. Cook to just brown on both sides about 3-5 minutes. Remove from pan and set aside.
In same pan, add onion, carrot, and fennel. Cook until onion and fennel are tender, about 3-5 minutes. Add in garlic and flour, stir to coat being sure not to burn. Add white to deglaze pan. Mix in potatoes, broth, tomatoes and herbs de provence. Add in chicken; mix to cover chicken. Bring to a boil; reduce heat to simmer or low heat. Cover and cook 30 minutes. Stir and cook another 30-40 minutes to cook chicken so it pulls apart easily and liquid thickens slightly. Pull apart chicken meat with two forks.
Season with salt and pepper if desired.
Serve warm with crusty French bread or over cooked rice.