Preheat the oven to 190°C.

Put the flour into a freezer bag, then add the chicken. Shake the bag it to coat them well. Take the chicken out of the bag, shaking off any excess flour.

Heat 2 Tbsp oil in a heavy-based pot, brown the chicken on all sides, then put them in a roasting tray.

Meanwhile, finely chop the onion and dice the pancetta.

Heat the remaining oil, add the pancetta and fry until brown. Add the onion, the fennel seeds and half of the rosemary leaves. When the onion is soft, the pancetta is crispy, add the minced garlic and stir for 1-2 minutes.

Pour in the vinegar and the wine, then reduce these by half (this should take about 5 minutes).

Add the tinned chopped tomatoes and cherry tomatoes, the remaining rosemary, salt and pepper, then bring to the boil. Simmer at low heat until you get a thick sauce (for about 15-20 minutes).

Pour this sauce over the chicken, cover the tray with foil and cook in the oven for about 30 minutes.

Scatter the chopped parsley on top, just before serving.