I've backed myself into a corner and said I would produce chicken provencal tonight for a dinner guest. I have several chicken quarters and was planning to brown with garlic and onions before putting into oven with fresh chopped tomatoes (perhaps a bit of passata if it looked not very moist), huge quantities of fresh rosemary, thyme, tarragon, oregano, Provencal olives and dry white wine until done. Is this sufficient? Never having produced this dish before I need some suggestions. I'm trying to copy something we had in Arles last year - hopefully (whimper whimper). Any suggestions about what to serve with it? Vite! Vite! Guests coming in 3 hours!!