The south of France still has a few traditional mills that press the local olives. I was lucky enough to live by one and they had a marvelous tapenade; olive paste, that they made there. The farmer down the road grew fennel that I would buy on my way home from the olive mill and one day I decided to put the two together and Chicken Valbonnaise was born! Valbonnaise, only because the little village where I lives is named Valbonne. If you can’t find tapenade in your local market you can simply place a cup of Greek olives along with the fennel in your roasting pan!