Preheat the oven to 350°F.
Toss the onion, fennel and garlic with 1 tablespoons oil, salt and pepper in a lidded baking dish (with the lid off) and roast for 15 minutes, until brown.
Add the chicken, olives, capers, tomatoes, wine, tomato paste, oregano, salt and enough stock to come halfway up the sides of the chicken. Cover the dish tightly and roast for 1 hour.
To serve, toast the bread, smear with goat cheese and serve alongside braised chicken.